Cooked?✕
El Dugout
April 2, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings20
- critical findings9
Failed findings
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Hot HoldingcriticalInspector note: Multiple foods held out of temperature control ranges from 84F-126F for unknown amount of time. PIC voluntarily discarded foods out of control for hot holding.
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Cold HoldingcriticalInspector note: Sliced tomatoes and cheese held above the fill line. 46F-49F. Discarded by PIC. Store at or above 41F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw hamburgers stored over cheese in deli unit. Raw fish stored over whole tomatoes in walk in unit.
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Number ConvenientcriticalInspector note: No hand sink for rear prep area. Ensure staff are washing hands with proper frequency.
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Location AccessiblecriticalInspector note: Employee observed continuously blocking hand sink at cook line with pot and utensils. Discontinue.
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Labeled Common NamecriticalInspector note: 7-204.11- Chlorine Sanitizer at 3 bay sink exceeds 200ppm. Train staff on proper sanitizer dilution.
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Separation/Sanitizer CriteriacriticalInspector note: Detergent stored with cooking oil. Removed by PIC. Store separately.
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PIC Performing DutiescriticalInspector note: PIC unable to provide food safety information for holding temperatures warewash hand washing and cooking temperatures. No evidence of training and knowledge of illness policy. Provide.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Hector Guerrero is the certified food protection manager. He was unable to explain policy for illness. No evidence of training and knowledge of illness policy. Provide.
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Food Contact Surfaces CleanInspector note: Food contact surfaces with heavy food and grease. Underside of warmer in food service area encrusted with thick grease. Interior of grease cooking fryers heavily soiled. Warewash compartments with dried and greasy soils.Knives stored on wall rack with heavy raw meat soils. Discard grease and clean interior fryers. Clean and sanitize all food contact equipment with proper frequency.
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Food Container LabelsInspector note: Condiment squeeze bottles without labels. Provide
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Inadequate Facilities/Cooling MethodsInspector note: Hot holding equipment inadequate to maintain product temperature unit at 92F. Additional foods held at room temperature without equipment to hold at 135F or above.
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Food ProtectionInspector note: Several pans of food stored uncovered. Cover stored food.
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Handling of Food & IceInspector note: 5-205.11- No evidence of handwashing at cook line. Ensure proper handwashing.
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Clean Cloths Hair RestraintInspector note: 2-401.11- Cook observed drinking from an open cup on cooking line. Must cover cups and store properly with straw for drinking.
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Food Contact Surfaces DesignInspector note: Cutting boards heavily scored. Resurface or replace.
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Equipment ThermometersInspector note: No thermometer for hold holding equipment. Provide
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Non-Food Contact Surfaces CleanInspector note: Multiple food service equipment has food and grease on exterior doors interior shelves and handles. Clean to remove.
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Installed and MaintainedInspector note: Walk IN Condensor unit with soiled plastic tube for condensation. Replace plumb properly.
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Improper Maintenance of FloorsInspector note: Clean floors under around and behind equipment to remove heavy soils.
What changed since the previous inspection?
Compared with Pass on June 28, 2018: 20 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.