Cooked?✕
Esperia Grill & Rotisserie
July 2, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings8
- critical findings1
Failed findings
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PIC KnowledgecriticalInspector note: CFPM Anderson not available during inspection. Provide additional staff person with adequate training to monitor hand washing holding temperatures and to address other food safety issues / training. No food code available. Permit / Certification not posted.
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Food Contact Surfaces CleanInspector note: Clean and sanitize dough press to remove soils.
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Food ProtectionInspector note: Cover open unwrapped foods in freezer and refrigerators. Feta cheese tomato wedges shredded carrots cabbage cucumbers humus spinach onion all 41F or below. Unit 38F. Walk in 36F rice lamb shanks spinach and onion mixture -38F - 40F.
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Dishwashng FacilitiesInspector note: No drainboard on right side of 3 compartment sink. Provide. Demonstrate proper warewashing upon compliance.
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Adequate Number Frequency Vermin ProofInspector note: Provide covers for trash receptacles where missing.
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Improper Maintenance of FloorsInspector note: Clean floors under and around all equipment to remove soils.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Cooking lines -Clean hoods and ducts of grease. Ensure vent system is properly cleaned. Provide a service report. Basement - Clean walls of food soils. Clean walkin door and interior compressor fan.
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Premises MaintainedInspector note: Remove clutter and unnecessary items from basement food service areas.
Checks marked passed
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Hot HoldingcriticalInspector note: Rice and spinach - 120F for 4 hours. Pork on a spit 110F - 120F. Discontinue use as heating elements are burnt out and not meeting manufacturers requirements for proper use. Foods removed and discarded by PIC. Hot holding of baked lamb 140F - ok. Maintain hot foods at / above 140F.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Hot water not operating at handsink in kitchen. Manager stated unit leaks. Repair immediately as staff unable to wash hands properly. PIC corrected repair to hand sink. Evidence of food preparation in basement. No hand wash station. Discontinue prep in basement area. Not properly equipped. No evidence of handwashing observed while on site.
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PIC Performing DutiescriticalInspector note: Monitor hand washing and food temperatures especially cooling. Train staff as required.
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Food Contact Surfaces DesignInspector note: Replace cracked containers for storing food.
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Non-Food Contact SurfacesInspector note: Replace heating elements and operate vertical broiler per manufacturers instructions.
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Test Kit ProvidedInspector note: No test kit for chlorine sanitizer. High temperature dishwasher wash 152F rinse 192F ok
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Wiping Cloths Clean SanitizeInspector note: Wiping cloth solution 10 ppm.
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Non-Food Contact Surfaces CleanInspector note: Service line -Clean interior of refrigerators / freezer of food crumbs. Kitchen - Clean interior of oven to remove build up of carbon. Basement - Clean and organize food and equipment storage areas. Clean shelving.
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Hand Cleaner Drying Tissue SignageInspector note: No signage at front service hand sink. Provide.
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Proper storage of clean linenInspector note: Uniforms stored in restroom. Remove. Store properly.
What changed since the previous inspection?
Compared with Fail on June 30, 2008: 1 finding appeared for the first time. 7 findings recurred. 10 previous findings did not recur.
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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.