Cooked?✕
Grasshopper Vegetarian
June 3, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings5
Failed findings
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Hot HoldingcriticalInspector note: The soups in the hot holding area were improperly stored at 125 to 130 F. The chef adjusted the unit and a proper hot holding temperature was achieved at the end of the inspection.
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Cold HoldingcriticalInspector note: The cut vegetables in the refrigeration unit within the cooking line was not holding proper temperature. Vegetable temperatures within the unit ranged from 45 to 60 F. The vegetables were put on ice until the unit could be repaired.
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Separation Segregation Cross ContaminationcriticalInspector note: Cut vegetables in a plastic bag were observed within a small pool of condensate from the reach in refrigerator. The bag was removed from the condensate. The vegetables were observed to be dry. The unit is to be repaired.
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Food Contact Surfaces CleancriticalInspector note: The cutting boars should be bleached to remove the staining. Sanitizing buckets should be stored within the active food preparation areas so that the food preparation surfaces may be cleaned and sanitized during the work day with proper frequency.
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PIC Performing DutiescriticalInspector note: The ownership must better monitor and maintain the equipment within the establishment.
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Clean Cloths Hair RestraintInspector note: The chef / owner should wear a hair restraint while working in the kitchen. The staff were compliant.
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Non-Food Contact SurfacesInspector note: The refrigeration unit in front of the cooking unit must be repaired. During the inspection the unit was unable to maintain cut vegetable temperatures at 41 F or below. The condensate drain to the refrigeration unit appears to be clogged. Condensate from the pan was draining into the interior of the refrigeration unit.
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Wiping Cloths Clean SanitizeInspector note: Several wiping cloths in the kitchen were observed on the shelving and surfaces adjacent to the cutting boards. The wiping cloths must be stored in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: The interior of the basement freezers should be cleaned and sanitized.
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Hand Cleaner Drying Tissue SignageInspector note: Hand towels were missing from one hand sink. Hand soap was missing from another hand sink. Both were replaced during the inspection.
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Improper Maintenance of FloorsInspector note: Water was observed on the floor of the walk-in refrigerator. The floor should be cleaned. The floor within the kitchen and basement preparation area should be cleaned.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The wall behind the basement food preparation sink should be cleaned and sanitized.
What changed since the previous inspection?
Compared with Pass on July 27, 2009: 12 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.