Cooked?✕
Four's Boston
November 29, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings5
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers not washing hands prior to putting on gloves. Observed multiple times.
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Prevention of Contamination from HandscriticalInspector note: Bare hand contact with ready to eat foods. Excessive use of disposable gloves - food handlers multitaking without removing gloves. Observed food handler handling raw animal products and resumed duties without removing gloves and washing hands.
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Food Contact Surfaces CleancriticalInspector note: High temp final rinse 150 °F All ware washing will be performed in 3 bay sink. • Wiping cloth solution 0 PPM
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Hot and Cold WatercriticalInspector note: No hot water at hand sinks in bathrooms on second floor Food handlers are instructed to use bathroom facilities on first floor. Plumber in route.
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PIC Performing DutiescriticalInspector note: All employees must be properly trained in food safety and sanitation as it relates to their assigned duties.
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Food Contact Surfaces CleanInspector note: Dust debris on lids of food containers
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Food Container LabelsInspector note: Food containers not labeled • Food containers not labeled.
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Food ProtectionInspector note: Dusty can goods. • No cover on waste receptacle in Handicap Bathroom • Open foods not stored in covered containers • Provide tongs for fruit and toppings at bar • Raise food items 6" above the floor on shelving in Walk in freezer. • Remove customer ice from sink basins.
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Food Contact Surfaces DesignInspector note: Food containers missing lids (Fruit/Olives) • Replace broken food containers and lids. • Worn cutting boards
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Non-Food Contact SurfacesInspector note: Provide splashguard between hand sink and clean equipment storage. • Provide splashguard between hand sink and prep unit. • Remove milk crates and provide adequate shelving 6" above the floor • Rusted shelving in refrig. unit. • Rust on exterior of grease trap
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash temp 145 °F
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Wiping Cloths Clean SanitizeInspector note: Provide proper storage of wiping cloths in a sanitizing solution
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Non-Food Contact Surfaces CleanInspector note: Clean interior & exterior of all refrig. units
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Clean Equipment & Utensils StorageInspector note: Cutting boards stored on floor • Food containers not inverted
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Single Service Articles Stored DispensedInspector note: Straws not individually wrapped
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Hand Cleaner Drying Tissue SignageInspector note: Drying device at hand sink. • No hand soap drying device and signage at hand sink
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of all trash receptacle and provide lids.
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Improper Maintenance of FloorsInspector note: Peeling paint on floor in walk in refrig.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean light shields vents and tiles throughout • Provide proper overhead protection above condiment containers.
What changed since the previous inspection?
Compared with Out of business on May 7, 2012: 19 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.