Cooked?✕
Grasshopper Vegetarian
June 17, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: Brown rice on the counter is 88F carrot and potato soup in the steam table is 96F. Provide proper hot holding of 140F or above.
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Cold HoldingcriticalInspector note: The in-line refrigerator is not working properly tofu 58F shrimp shaped tofu 60F. Provide proper cold holding of 41F or below. The items in the single door undercounter unit are elevated; spring rolls 47F dumpling 48F. Provide proper cold holding of 41F or below.
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Food Contact Surfaces CleancriticalInspector note: There is no detergent hooked up to the high temperature dishwasher. Provide detergent to be sure equipment is cleaned and sanitized. The rinse temperature gauge on the dishwasher is not going above 170F. Provide proper rinse temperature between 180F -195F to be sure that equipemnt is cleaned and sanitized.
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PIC Performing DutiescriticalInspector note: There are still numerous risk factor violations at the establishment; the dishwasher is not working properly the refrigeration is not working properly items on the steam table are not in temperature and there are still cleaning violations. The owners are the only employees at the establishment and they are unable to keep up with all aspects of the establishment. Provide a certified food manager who can properly supervise theestablishment.
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Insects Rodents AnimalsInspector note: There are rodent droppings in the basement. Clean and continue to service the area.
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Installed and MaintainedInspector note: The dishwasher is leaking. Repair.
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Outside Storage Improperly MaintainedInspector note: The dumpster is soiled. Clean to remove.
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Improper Maintenance of FloorsInspector note: The floor in the prep area is soiled with flour buildup. Clean to remove. There are areas of damaged tiles and grout and stagnant water in the kitchen. Clean and repair floors to provide a surface that is smooth cleanable and durable. The floor underneath the cooking equipment is soiled. Clean to remove. • Maintain the floors in the basement free from water.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The cooking equipment is soiled with carbon buildup and food debris. Clean to remove all stationary equipment. The gluten was burnt overnight and even though the ansul system did not go off the establishment smells like there was a fire. The owner is going ot voluntarily close the establishment until the kitchen can be cleaned properly and the smell improves.
Checks marked passed
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Non-Food Contact SurfacesInspector note: Monitor the refrigeration unit within the kitchen to verify that the unit is properly maintaining an internal temperature of 41 F or below. • The condenser pans to the refrigerator and walk-in are over-flowing into the units. The drains should be cleared so that the condensate properly drains outside of the machine.
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Hand Cleaner Drying Tissue SignageInspector note: Provide soap and towels at each hand sink.
What changed since the previous inspection?
Compared with Pass on May 8, 2015: 9 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.