Cooked?✕
Gerard's Sandwich Shop
January 24, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings1
Failed findings
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Hot and Cold WatercriticalInspector note: BASEMENT - hand sink -no hot water ( faucet broken )
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Test Kit ProvidedInspector note: PROVIDE proper test kit for sanitizer use in dishmchine-
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Wiping Cloths Clean SanitizeInspector note: STORE wiping cloths in proper sanitizer buckets -1. for RAW --1. for READY TO EAT - 1. for cleaning cloths-
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Installed and MaintainedInspector note: repair hot water faucet in hand sink in basement prep area-
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Outside Storage Improperly MaintainedInspector note: clean outside trash area - including the used grease holding container
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Improper Maintenance of FloorsInspector note: CLEAN FLOOR under stove line of very heavy build-up of grime & food spills- & BASEMENT WALK-IN remove cardboard from floor- & BASEMENT PREP AREA-seal basement floor to make smooth & non absorbent-
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: DISH ROOM - clean walls of dust mold like stains & remove dirty strings hanging on walls- & clean ceiling tiles " runners " of dirt & rust- & CLEAN hood & filters of built-up grease- BASEMENT -CLEAN walls through-out of built-up soil- & PATCH ceiling in store room ( water stained area )
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Fixture's not properly shieldedInspector note: PROVIDE the jar type light shield for bulb at hood- & BASEMENT- PROVIDE light shields on ceiling lights in prep area -or provide protective light tubes on bulbs-
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Premises MaintainedInspector note: STORE mop & bucket clean & dry w/ mop off the floor at least 6 inches-
Checks marked passed
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Hot HoldingcriticalInspector note: AT INSPECTION found appx 6 to 8 lbs of cooked sausages in steamtable tested at 70 -to 100 degress F.-( staff disposed -( voluntary )-CORRECT store at 41 degrees or less-
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Cold HoldingcriticalInspector note: AT INSPECTION found chicken / buffalo sauce store on wire rack - not covered or store in refrige - staff disposed of sauce- ( voluntary ) - CORRECT - store correct- & FOUND all items in the salad unit between 46-49 degrees F. -cold holding must be 41 degrees or less-CORRECT- FOUND inv butters in broken reach-in at 61 degrees F ( disposed voluntary )
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Separation Segregation Cross ContaminationcriticalInspector note: AT INSPECTION - found RAW ground beef patties STORED above ready to eat foods- CORRECT -
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Good Hygienic PracticescriticalInspector note: AT INSPECTION -dish staff not washing hands after touching face & mouth -CORRECT-
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Food Contact Surfaces CleancriticalInspector note: BASEMENT -warewashing being done in a 2 bay sink without proper 2 step wash / sanitizer chemical-
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PIC KnowledgecriticalInspector note: AT INSPECTION staff could not demonstrate proper cooling requirements • BASED on this inspection -person in charge not knowledgeable-
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PIC Performing DutiescriticalInspector note: BASED ON THIS INSPECTION np -one in charge performing duties-
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Non-Compliance w/Employee Health PolicycriticalInspector note: AT RE-INSPECTION provide inspector with the restaurant illness policy ( per code )
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Cross Connection Back Siphonage BackflowInspector note: BASEMENT small room with 2 bay sink- provide a back flow prevention valve where hose hooks up to faucet-
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Food Container LabelsInspector note: LABEL the whit food bins- ( what is in them )
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Food ProtectionInspector note: BASEMENT do not store any equiptment or food or paper goods under waste drain pipes-
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Food Utensil StorageInspector note: STORE knives in proper knife rack - not between salad unit & bench-
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Non-Food Contact SurfacesInspector note: repair or replace wire rack opposite dish machine- rack is rusty - REPAIR hole in bottom shelf of " garland " convx oven -or replace oven -
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Equipment ThermometersInspector note: provide thermometer in low reach-in ( opposite stove )
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Non-Food Contact Surfaces CleanInspector note: CLEAN insides of frialators of heavy build-up of grime- BASEMENT small room with 2 bay sink-CLEAN sink & bench of heavy soil-
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Clean Equipment & Utensils StorageInspector note: CLEAN the grease filter machine of built - up grime-
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Improper Storage of Re-usable UtensilsInspector note: STORE all pots pans face down-to protect insides-
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Single Service Articles Stored DispensedInspector note: STORE paper goods off the floor at least 6 inches-
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Hand Cleaner Drying Tissue SignageInspector note: BASEMENT provide paper towels at hand sink-
What changed since the previous inspection?
Compared with Fail on January 23, 2013: 1 finding appeared for the first time. 8 findings recurred. 19 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.