✓

Gaslight And Greenlight Cafe

June 15, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Grab and go chicken salad 45F grab & go cooked chicken meat 46F quinoa chicken salad 59F carton of milk 50F. Maintain cold holding temperatures at 41F or below. PIC voluntarily discarded all product out of temperature prepared over 4 hours prior.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw ground beef stored together with raw pork. Store raw PHF foods properly and seperately based on final cooking temperatures.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Observed food worker handle cooked ham with bare hands observed bar tender handle cut fruit with bare hands. Discontinue. Retrian staff. Handle all ready to eat foods with a clean gloved hand.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Bar glass washer in use at the time of inspection not registering 50PPM chlorine rinse cycle. Repair. Discontinue using and use aternative means to sanitize equipment in high temperature dish machine in kitchen.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Handsink behind bar obstructed with strainer of fruit. Remove. Maintain free access to handwashing facilities at all times.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: The PIC is not monitoring cooling methods cold holding temperatures proper storage of raw PHF foods food protection dishwashing facilities and general facility maintenance. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Improper cooling methods: Observed deep pan of cooked beef brisket in walkin cooler @ 120F cooked two hours prior per on site sous chef. Cool food properly from 140F>70F within two hours & from 70F>41F or below within an additional 4 hours. PIC placed product in question into ice bath to cool properly.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Observed strainer of fruit in a handsink at the bar. Wash fruits in designated food prep sink. Vacum stored directly next to ice machine. Remove.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Pipe leaking onto floor under high temperature dish machine in kitchen. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Anti-Choking

Inspector note: No choke save certificate on site. Provide.
code 590.009(E)* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 12, 2018: 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.