Cooked?✕
Grasshopper Vegetarian
March 17, 2018 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: Non commercial grade (NSF approved) refrigeration/freezer units in food prep/basement area. No splash guard between hand sink and food prep area - Kitchen/prep
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Installed and MaintainedInspector note: Three compartment sink leaky .Unable to hold water to properly warewash as backup to dishwasher.
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Anti-ChokingInspector note: No proof that an employee on the premises is certified in anti choking
Checks marked passed
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Hot HoldingcriticalInspector note: Brown rice on counter at 60 F
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Adequate Handwashing/Where/When/HowcriticalInspector note: Evidence that proper hand washing is not being performed by employees (see inspection report)
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Food Contact Surfaces CleancriticalInspector note: Final rinse temperature 150 F on high temp dish machine.
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Location AccessiblecriticalInspector note: Hand sink in basement blocked - Items in hand sink basin
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Separation/Sanitizer CriteriacriticalInspector note: Food products stored on floor next to chemical Kitchen/prep/ware washing
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PIC KnowledgecriticalInspector note: No proof of full time on site certified food protection/allergen awareness manager.
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PIC Performing DutiescriticalInspector note: Operating a food establishment without a health permit. 8-301 Requirement 8-301.11 Prerequisite for Operation A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. Expiration and Renewal of Permit [105 CMR 590.012(G)] (1) A permit shall expire no later than one year from the date issued. (2) An annual food establishment permit may be renewed by applying at least 30 days prior to the expiration of the permit on a form provided by the FC-regulatory authority. Section 8-301.11 Prerequisite for Operation 105 CMR 590.012 (H) Conditions for Issuance in accordance with sections 105 CMR 590.014 and 590.015. 8-404.11 - Unable to operate. Imminent health hazard multiple risk factors criticial non critical violations noted on inspection and gross unsanitary conditions exists. The person in charge not performing duties as required. The PIC must oversee day to day operations operate in a safe and sanitary manner take corrective action and ensure that all employees are properly trained in food safety and sanitation as required by 105CMR.590.000/1999 FDA food code No Allergen poster posted in employee work area. Evidence food prep is being performed in basement which is not approved and in compliance as required (discontinue all food prep in basement)
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Consumer AdvisoriescriticalInspector note: Allergen advisory on menus not worded as required.
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Food Contact Surfaces CleanInspector note: Heavy built up soils grease food particles on cooking equipment Interior of food containers soiled/unclean throughout establishment
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Insects Rodents AnimalsInspector note: Fly paper covered with dead insects hanging from ceiling in food prep/ware washing area Evidence of rodent droppings throughout establishment - Provide full extermination and intergrated pest management report prior to follow up inspection.
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Food ProtectionInspector note: Noodles and other food stored in soiled food containers. Food products stored in barrels meant for trash - Basement Tools stored with food items. Food products stored on floor next to chemical and mop bucket - Kitchen/prep/ware washing Food product containers in direct contact with floor - Throughout Using China plates for covers on food items.
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Food Contact Surfaces DesignInspector note: Worn scorn and soiled cutting boards Using food containers that are not NSF approved for reuse to store food product.
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Equipment ThermometersInspector note: Dishwasher gauge not operating properly. Repair . To ensure proper temperature of wash 180F • Multiple refrigeration units without thermometers - throughout
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Non-Food Contact Surfaces CleanInspector note: Heavy built up soils grease food particles on cooking equipment and attachments Exterior of food containers soiled/unclean throughout establishment Built up soils on shelving throughout establishment Built up soils on interior and exterior of all refrigeration/freezer units thoughout establishment
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Hand Cleaner Drying Tissue SignageInspector note: No hand soap and drying device at only hand sink in prep/ware washing area Paper towel dispenser not working in mens bathroom
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Adequate Number Frequency Vermin ProofInspector note: No covers for waste recepticle in women's bathroom
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Improper Maintenance of FloorsInspector note: Rust on floor in walk in unit. Heavy build up of soils grime organic matter on floor under & behind all equipment throughout food prep/kitchen/ware washing/basement/walk in unit.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils/dust on ceiling and attachments - Dining room Built up soils/dust on ceiling fan/light -Bathrooms Stained ceiling tiles in Kitchen Stained missing ceiling tiles openings in ceiling throughout basement Ceilings and walls in disrepair throughout basement Heavy build up filth soils grease grime on ceililng tiles fixtures walls and attachments throughout Kitchen/prep/ware washing/walk in unit/basement
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Premises MaintainedInspector note: Mops brooms mop bucket improperly stored in Kitchen/ware washing Multiple Unnecessary unused old equipment debris and items stored in Food prep/ware washing/basement Remove all food prep equipment from basement Personal items stored in wait station
What changed since the previous inspection?
Compared with Closed by the city on March 14, 2018: 1 finding appeared for the first time. 2 findings recurred. 19 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.