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Gerard's Sandwich Shop

August 13, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings3

Failed findings

Hot Holdingcritical

Inspector note: Soups in steam table ranging from 120-133F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Soups to be reheated to 165F to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sliced tomatoes diced ham and onions inside of the 2 door cold holding unit near 6 top burner with elevated temperatures of 48-53F. Address and ensure all potentially hazardous foods are being maintained at below 41F. Eggs inside of the metal container on top of the stove top at 50F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC to remove all foods not meeting the minimum temperature requirements of below 41F and place them into a refrigeration unit that is at below 41F. All other foods were at the appropriate temperatures.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Employee not wearing gloves while handling ready to eat toast. Discontinue all bare hand contact with ready to eat foods.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Evidence of fruit flies in the main kitchen and basxement area's. Address and provide an up to date pest control report fort the re-inspection. Heavy fly activity in the main kitchen area due to the back door being left open as stated by the PIC. Discontinue and either provide a screen door keep door closed.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Utensil Storage

Inspector note: Knife observed being stored in between 2 preparation tables. Dicontinue and store all knives in clean and protected area's.
code 10-3-304.12* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Small buckets in main kitchen area only filled with soapy water. Discontinue and provide the proper sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interior of the grill located next to stove top with excess carbon build-up. Clean to remove all.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Dirty mop water and mop stored directly against a storage rack intended for clean equipment. Discontinue and store all equipment clean and protected.
code 24-4-903.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Back flow prevention device connected to the dishwasher leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 13, 2014: 4 findings appeared for the first time. 5 findings recurred. 5 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.