Cooked?✓
First Bite Cafe
June 4, 2010 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 11 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: The grilled chicken within the hot holding unit was at 117 F. The tomato sauce was also at 117 F. The sauce and chicken must be held hot at or above 140 F. The owner set the unit to a higher temperature setting to correct the issue.
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Separation Segregation Cross ContaminationcriticalInspector note: A trash can is stored between the right end of the drainage board of the three-basin sink and the wall. The right side of the three basin sink is designated as the drainage/drying area for the clean and sanitized equipment. The trash container cannot be stored in this location and must be moved so that it cannot contaminate the clean and sanitized equipment or the sanitized drainage/drying surface.
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Food Contact Surfaces CleancriticalInspector note: The dough hook and other equipment were observed within and adjacent to the large basement hand sink. The brushes and detergent in the basement suggest that the sink has been utilized for both hand washing and equipment cleaning. The sink is for hand washing only. The equipment must be brought upstairs for proper cleaning and sanitizing.
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Location AccessiblecriticalInspector note: The hand sink in the basement is not to be utilized to clean equipment. The hand sink at the back of the store was covered with a box of bacon. This hand sink must remain free from clutter and accessible at all times.
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Food Contact Surfaces CleanInspector note: Sanitizing buckets must be set up each morning before the start of food preparation. The cutting boards slicers etc. must be properly cleaned and sanitized each morning before use.
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Insects Rodents AnimalsInspector note: Three live cockroaches and two dead cockroaches were observed on the basement floor and walls. The exterminator must provide an integrated pest management (IPM) plan to the Health Division. The health plan must describe how the exterminator and ownership plan to mitigate the cockroach infestation.
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Clean Cloths Hair RestraintInspector note: Food preparation staff must wear hair restraints while working.
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Equipment ThermometersInspector note: The thermometer mounted on the condenser to the walk-in refrigerator is not working. The thermometer read 60 F during the inspection. The actual temperature of the walk-in was approximately 39 F by the inspector's thermometer.
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Wiping Cloths Clean SanitizeInspector note: No sanitizing buckets were observed within the active food preparation areas. Soiled wiping cloths must be stored within sanitizing buckets.
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Walls/Ceilings Designed Constructed InstalledInspector note: If the rear door is to be kept open to keep the kitchen cool a screen door must be installed and maintained closed to prevent pests from accessing the kitchen or basement food preparation/food storage area below.
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Premises MaintainedInspector note: Power tools nails and other equipment were observed on the food preparation table beside the slicer. Tools cannot be stored or placed on any food preparation surface. The tools must be properly stored.
What changed since the previous inspection?
Compared with Fail on May 24, 2010: 11 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.