✕

Fish Market

December 9, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings4

← Back to the current restaurant page

Failed findings

Cold Holdingcritical

Inspector note: The sandwich unit in the kitchen is not working properly; crab is 53F egg is 48F. Provide proepr cold holding of 41F or below. They are preparing fish in the basement prep area and the temp-erature is elevated to 50F. Provide proper cold holdingof 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: The handsink in the basement is blocked at the onset of the inspection while employees are preparing fish and there are other handsinks that do not have soap and/or paper towels. Make sure that each handsink is stocked and accessible and that employees are trained in how when where and why or handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The high temperature dishwasher has a wash of 160F and a rinse of 160F. The instructions on the machine show that the temperature for the rinse should be 180F minimum. (Three compartment sink was setup to clean dishes until the dishwasher is working correctly)
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: The lab test is expired. Provide anupdated lab test. The logs are not being maintained. Make surethe logs are updated daily and they are kept on record for 90 days. The pH meter is not working at the onset of the inspection and the manager needed to run out to get a new battery. Make sure the meter is being used and calibrated daily. The pH meter was designed for measuring the pH in an aquarium. Resubmit HACCP plan with changes and verify that the meter is made for testing pH of food. The HACCP plan has net been reviewed in the past year. Review the HACCP plan update any changes and provide a new copy to the health department.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: There are construction and maintence equipment stored on the tops of the refrigerators inthe basement. Remove items fromthe tops of refrigerators to prevent contamination.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Single Service Articles Stored Dispensed

Inspector note: The single service take out containers are stored adjacent to the handsink in the basement. Store properly to protect from contamination.
code 25-4-904.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There are no paper towels at the handsinks. Provide. There is no soap in the employee bathroom. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent is overdue for a cleaning and there appear to be two hood vents and only one half is beeing tagged. Have the vents cleaned by a licensed company.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: The basement bathroom vent fan is encrusted with dust and not working properly. Clean and ensure that the fan is working properly.
code 39-6-304.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 20, 2014: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Allston

See every restaurant in Allston →

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.