Cooked?✕
Grasshopper Vegetarian
May 11, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings19
- critical findings5
Failed findings
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Cold HoldingcriticalInspector note: Cooked beef left out at room temperature. Discontinue and ensure all foods are maintained at 41F and below.
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Good Hygienic PracticescriticalInspector note: Cigarettes and toothpaste being stored on same shelves as clean dishes. Discontinue and store appropriately. Discontihue any and all smoking in kitchen area.
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Prevention of Contamination from HandscriticalInspector note: Limit all bare hand contact with foods that have been cooked.
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PIC KnowledgecriticalInspector note: Manager on site with certification that has now expired. Provide at least one full time employed who has enrolled in a Food Saftey course for re-inspection. No one on site with a Food Allergy Certificate. Provide.
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PIC Performing DutiescriticalInspector note: Management not overseeing employees in proper food handling practices. Ensure all staff has been properly trained in food saftey and general sanitization.
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Food Contact Surfaces CleanInspector note: Cutting boards in basement heavily scoared and soiled. Replace. • Soap at dishwasher empty. PIC to monitor and ensure that detergent is being changed on a regular basis. 3 Bay sink to be used if soap is not availabe.
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Inadequate Facilities/Cooling MethodsInspector note: Cooked brown sauce being left out at room temperature to cool. Discontinue and ensure proper cooling methods are in place.
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Food Thermometers ProvidedInspector note: No food thermometers on site. Provide.
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Food ProtectionInspector note: Containers of raw produce stored on ground of kitchen floor. Discontinue and store all food products at least 6 inches off the ground. Containers of food stored on ground of walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.
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Non-Food Contact SurfacesInspector note: Upright white refrigerator with an elevated temperature. Discontinue use if unable to maintaina temperature of 41F and below. PIC removed all potentially hazardous foods and placed the into the basement walk-in to maintain a temperature of 41F and below.
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Equipment ThermometersInspector note: No equipment thermometer inside of white upright refrigerator. Provide.
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Test Kit ProvidedInspector note: No test kit for sanitizing solution. Provide.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths being left out on counter tops. Discontinue and provide proper sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Small cart being used to store cutting boards in basment heavily rusted. Replace. Storage shelf where rice cooker is being stored heavily soiled. Clean to remove.
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Installed and MaintainedInspector note: Single bay sink next to dishwasher leaking. Repair.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels at hand sink. Provide. • No soap at hand sink in basement. Provide.
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Improper Maintenance of FloorsInspector note: Floor of walk-in cooler with excess moisture. Clean to remove and repair unit if necessary.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Filters above Wok and fry station with heavy grease build-up. Clean to remove.
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Premises MaintainedInspector note: Remove all unnecessary equipment and tools. Organize basement to help eliminate clutter.
What changed since the previous inspection?
Compared with Pass on October 28, 2011: 19 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.