Cooked?✕
Gerard's Sandwich Shop
June 21, 2013 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings2
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: UPSTAIRS kitchen -convx oven has hole on bottom / base shelf-clean & repair or remove if not to be used- • UPSTAIRS kitchen -wire rack opposite dishmachine is RUSTY-resurface or replace rack-
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: BASEMENT RESTROOM - ceiling vent not operating-REPAIR-
Checks marked passed
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Cold HoldingcriticalInspector note: UPSTAIRS kitchen "low boy " salad refrige -temp samples -cheese = 52 degrees F. chopped ham = 50.6 degrees F -KEEP all PHFs at 41 degrees or less ( keep lid of unit closed to maintain proper temps )
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Food Contact Surfaces CleanInspector note: clean & sanitize the can opener - all parts-
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Cross Connection Back Siphonage BackflowInspector note: BASEMENT - at 2 bay sink where black hose is hooked to faucet- PROVIDE a backflow prevention device where hose hooks to faucet--
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Insects Rodents AnimalsInspector note: AT INSPECTION- found up-stairs kitchen rear door open -no screen door - keep door closed or provide a self closing screen door w/ fine mesh screen to keep "pests" out-
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Food ProtectionInspector note: BASEMENT WALK-IN - keep all food covered or wrapped ( cooked rice ) BASEMENT - do not store bag of diced potatoes on floor -store off floor at least 6 inches- UPSTAIRS kitchen after opening cans ( tomato juice ) store contents in a food service grade container - do not leave in open can-
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Wiping Cloths Clean SanitizeInspector note: store wiping cloths in a sanitizing solution between use - set up seperate buckets of sanitizer for cloths use on RAW food contact surfaces - & seperate buckets for cloths used on READY TO EAT food contact surfaces -LABEL buckets or use RED bucket for RAW & WHITE bucket for READY TO EAT ( RTE ) - change solution at least every 4 hours once used -
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Non-Food Contact Surfaces CleanInspector note: BASEMENT- clean 2 bay sink of built-up soil-UPSTAIRS KITCHEN - clean round black fan of heavy build-up of dust / grime -UPSTAIRS kitchen -clean the "hunter" pump ( under dishmachine of heavy build-up of grease & grime--UPSTAIRS kitchen clean insides (in door)& outsides of 2 frialators of heavy build-up of grease / soil /food grime- UPSTAIRS kitchen -clean the bus cart of very heavy build-up of soil-UPSTAIRS kitchen - clean the inside of the one door low refrige of food spills ( unit is not in use )
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Improper Storage of Re-usable UtensilsInspector note: BASEMENT - store all pots / pans / mixing bowls "face down " to help protect insides from possibile contamination-
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Toilet Enclosed CleanInspector note: BASEMENT - RESTROOM- at inspection found restroom door held open with container ( door has a door closing device ) restroom doors are to be "self closing "-UPSTAIRS kitchen -provide paper towels at handsink-
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Outside Storage Improperly MaintainedInspector note: clean the used cooking grease container of built-up grease / grime on outside of container v-
What changed since the previous inspection?
Compared with Fail on June 13, 2013: 2 findings recurred. 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.