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El Chalan

November 28, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Whole Chickens left at room temperature due to hot holding unit being broken. It registered 102F and PIC stated it has been out for 30 minutes. PIC placed it inside the walk-in unit. Rice at the hot holding unit registered 108F. PIC stated it had been there for less than an hour and increased the temperaure for reheating at 165F. Maintain all PHFs at 140F or above all the time.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: All three bays of the three bay sink filled with soiled dishes and containers with liquid detergent. Set up three bay sink properly and ensure that proper warewashing takes place- Wash Rinse Sanitize.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handwashing sink near the three bay sink used to store soiled knife and other equipment. Discontinue. Use for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to proper hot holding and warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Hot holding unit broken/ out of order. Repair or replace.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Chicken for delivery opened place in trays against the wall. Discontinue. Use the prep table for all preparation needs. Provide more prep tables if neccessary.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Pans for air drying still soiled to the touch and sight. Wash properly.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths stored soiled on the counters. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Top of the equipment at the cooking line soiled (also under the portable grill). Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor under and around the cooking line equipment soiled. Clean properly.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 9, 2017: 10 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.