Cooked?✕
Grasshopper Vegetarian
January 12, 2023 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings26
- critical findings3
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Products stored on counters throughout the kitchen. Containers of cooked products and cut vegetables on cookline on the floor and on the refrigeration line Products in quart containers in bus bucket Products out of temperature control for an undetermined time. Products as follows were voluntarily discarded and denatured by the Owner 1. 2 bus buckets of fried gluten @63F 2. 2 cups chopped chives @69F 3 2 cups bean sprouts @68F 4. 6 cups of rice in rice cooker from previous day (Per PIC) @ 82F 5. 8 cups Cut Pepper @71F 6 4 cups cut broccoli @68F 7 4 cups Garlic/Oil @70F 8 2 Dozen Eggs @68F 9. 6 prepared packaged meals @91F (per the owner the meals were not picked up hours before the inspection)
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Preventing Contamination from Hands (P)criticalInspector note: Observed owner handling RTE foods at the start of the inspection- Establishment shall review glove use procedures
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Backflow Prevention Air Gap (P)criticalInspector note: Establishment has attached a hose to the area below the warewashing line and hose has no visible backflow prevention- Remove
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Numerous repeated priority violations noted at establishment
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Owner of establishment who was present at the time of the inspection is not following proper temperature control and food safety procedures. Corrections made at the time of the inspection- Disposition of multiple food items that were stored in ambient temperatures for an undetermined amount of time. Food temperatures from 65F- 92F
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Numerous prepared items stored in refrigeration units throughout with no labeling- Provide production/discard dates
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(B) Good Repair and Calibration (Pf)Inspector note: Refrigeration unit at cookline with heavy water buildup on interior. Water is leaking from the unit and pooling on the floor- Repair unit Internal temperature at 40F
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Numerous pieces of food service equipment with heavy encrusted soils including pans and in use mandolin- Clean all equipment with proper frequency • Prep sink in kitchen is being used to store soiled dishes- Discontinue Clean and sanitize prior to use
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Controlling Pests (Pf)Inspector note: Numerous small black flies noted throughout establishmnet Large rodent droppings noted in lower storage Pest control report provided from 12/19/22 Establishment shall increase pest control treaments and provide updated detailed pest control reports to the Health Department
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Eating Drinking or Using Tobacco (C)Inspector note: Observed the owner drinking from an open cup at the cookline at the start of the inspection. Numerous packages of open cigarettes and smoking paraphernelia on prep areas and in food service areas
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Effectiveness-Hair Restraints (C)Inspector note: Employees with no hair restraints in the kitchen- Provide
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: Numerous containers of products stored uncovered around the kitchen and in refrigeration- Store foods protected
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Numerous containers of products throughout kitchen with no labeling- Provide
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In-Use Utensils Between-Use Storage (C)Inspector note: Scoops used for rice stored in stagnant water- Discontinue
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Wiping Cloths Use Limitation (C)Inspector note: Heavily soiled wiping cloths at the cookline and on cutting boards- Store properly in sanitizer solution
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Food Storage Prohibited Areas (C)Inspector note: Edible noodle baskets stored on shelving below the stairs at the water heater- Discontinue Corrected
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Thawing (C)Inspector note: Observed container of vegetarian shrimp thawing on the refrigeration line- Review proper thawing methods
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Sponges Use Limitation (C)Inspector note: Soiled sponges used throughout the kitchen- Discontinue
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Equipment and Utensils-Durability and Strength (C)Inspector note: Establishmnet using store bags for storage of food products in refrigeration and freezer- Use food grade packaging
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Warewashing Equipment Cleaning Frequency (C)Inspector note: 2 bay sink in lower level being used for prep is heavily soiled with encrusted grime- Clean properly
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Nonfood Contact Surfaces (C)Inspector note: Floors throughout establishment with heavy soils and debris- Clean with proper frequency
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Outer Openings Protected (C)Inspector note: Bulkhead located at the rear of the establishment with damaged wood and numerous openings- Bulkhead is access to lower level of the establishmeny Make proper repairs to the area to reduce access to vermin
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Removing Dead or Trapped Birds Insects Rodents and other Pest (C)Inspector note: Dead rats noted in dumpster area behind the establishment- Remove with proper frequency
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Numerous pieces of unused equipment stored in lower level- Remove
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Cleaning of Plumbing Fixtures (C)Inspector note: Enclosed mop sink in kitchen with heavy soils- Clean
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flagged at inspectionInspector note: Condition of issuance for nonpayment of the 2023 Health Permit Contact the Health Department for payment
What changed since the previous inspection?
Compared with Pass on December 22, 2022: 26 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.