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Fairouz Restaurant

August 3, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Roasted chicken in hot holding unit between 102F and 112F. Chicken must be held above 140F and be cooled properly and storeged at or below 41F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Certified person needs to review with staff proper hot and cold holding. Proper storage of food for its protection.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Provide covers for food in-storage. Found multiple items with no covers in freezer . Address with staff.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Clean to remove deep dark stains on cutting boards.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the exterior and interior of all refrigerators all freezers handles and shelves.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Food Contact Surfaces Cleancritical

Inspector note: Discontinue to use low temperature dishwasher. No sanitizer coming out at this time.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC needs to monitor general clean of location and equipment scheduled cleaning of hood and filters on cook line and proper sanitizing of equipment in dishwasher. PIC needs to review this with staff.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Can opener in back room visibly soiled with dry food and grime.
code 22-4-601/602.11** · serious findingstatus: Pass
Food Container Labels

Inspector note: Provide labels for all bulk food container in kitchen and prep areas.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Multiple untensils stored in visibly soiled containers window ledge with open window and soild blinds. Discontinue and store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Provide a test kit for sanitizer being used in three bay sink and low temperature dishwasher.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: 4-101.16 Discontinue to used a sponge to wash in three bay sink. Only can use commercial grade equipment. Review with staff.
code 21-3-304.14* · lower-severity findingstatus: Pass
Re-use of Single Service Articles

Inspector note: in Low temperature diswasher I found two singke use tins. Discontinue to reuse sigle service articles. PIC discarded.
code 26-4-502.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Clean floor under equipment on cook line and in back room prep area.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood Sticker on cook line expired March 2015. HOOD MUST BE CLEANED BEFORE RE-INSPECTION. PIC was calling to have done during inspection. Hood filters visibly soiled. Clean Clean walls around mop sink in back room area.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 23, 2015: 2 findings appeared for the first time. 3 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.