Green Briar

• resultFail
• critical violations6
• last inspectedJuly 10, 2018
• address304 Washington St, Brighton 02135

Is Green Briar clean?

Green Briar is currently Fail from Boston Inspectional Services, Health Division, from an inspection on July 10, 2018. Inspectors wrote up 6 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Green Briar?

These are the violations recorded at the most recent inspection on July 10, 2018, in plain English, with the city's own wording underneath.

• ⚠️Inadequate Facilities/Cooling Methods • Cooling in large food containers - Containers not submerged completely in ice
  Inadequate Facilities/Cooling Methods • Cooling in large food containers - Containers not submerged completely in ice
• ⚠️Food Thermometers Provided • Using a food thermometer that is not calabrated - Corrected on site by PIC
  Food Thermometers Provided • Using a food thermometer that is not calabrated - Corrected on site by PIC
• ⚠️Food Protection • Open foods not stored in food grade covered containers - Kitchen/prep
  Food Protection • Open foods not stored in food grade covered containers - Kitchen/prep
• ⚠️Adequate Handwashing/Where/When/How • Observed food handler entering work area and resuming duties without washing hands Observed food handler wiping hands on cloth towel Observed food handler multitasking wearing disposable gloves and then handling ready to eat foods with same gloves. Observed food handler leaving and returning to work station wearing disposable gloves I discussed proper hand washing and glove use with PIC. I provided hand washing signs and hand out on proper glove use.critical
  Adequate Handwashing/Where/When/How • Observed food handler entering work area and resuming duties without washing hands Observed food handler wiping hands on cloth towel Observed food handler multitasking wearing disposable gloves and then handling ready to eat foods with same gloves. Observed food handler leaving and returning to work station wearing disposable gloves I discussed proper hand washing and glove use with PIC. I provided hand washing signs and hand out on proper glove use.
• ⚠️Non-Food Contact Surfaces • Exposed wood on shelving - Basement storage Foil on cooking equipment - Kitchen/prep Rust on interior if Black True refrigeration unit - Small prep area Chipped paint on mixer stand - Small prep area Rust on bottom shelves of prep tables - Small prep and basement prep Beverage Air refrigeration unit 47 F / Salad unit 45 F - Kitchen/prep area Cloth towel stored under clean pots above 3 bay sink - Ware washing area
  Non-Food Contact Surfaces • Exposed wood on shelving - Basement storage Foil on cooking equipment - Kitchen/prep Rust on interior if Black True refrigeration unit - Small prep area Chipped paint on mixer stand - Small prep area Rust on bottom shelves of prep tables - Small prep and basement prep Beverage Air refrigeration unit 47 F / Salad unit 45 F - Kitchen/prep area Cloth towel stored under clean pots above 3 bay sink - Ware washing area
• ⚠️Three Compartment Sink • Provide plugs for each bay - 3 bay sink - Ware washing
  Three Compartment Sink • Provide plugs for each bay - 3 bay sink - Ware washing
• ⚠️Equipment Thermometers • No thermometer in Black True refrigeration unit - Small prep
  Equipment Thermometers • No thermometer in Black True refrigeration unit - Small prep
• ⚠️Food Contact Surfaces Clean • Low temp dish machine 0 PPM of chlorine - PIC called dish washing company and company responded and repaired unit during inspection. At end of inspection chlorine was at 100 PPM.critical
  Food Contact Surfaces Clean • Low temp dish machine 0 PPM of chlorine - PIC called dish washing company and company responded and repaired unit during inspection. At end of inspection chlorine was at 100 PPM.
• ⚠️Wiping Cloths Clean Sanitize • Using cloth towels with spray bottles - A one time disposable cloth must be used with spray bottles. If linen cloths are used they must be strored in a sanitizing solution per code.
  Wiping Cloths Clean Sanitize • Using cloth towels with spray bottles - A one time disposable cloth must be used with spray bottles. If linen cloths are used they must be strored in a sanitizing solution per code.
• ⚠️Food Contact Surfaces Clean • Built up soils on can opener blade - Small prep area
  Food Contact Surfaces Clean • Built up soils on can opener blade - Small prep area
• ⚠️Non-Food Contact Surfaces Clean • Built up soils on shelving - Basement Built up soils on interior and exterior of refrigeration units - Prep/kitchen area Built up soils on portable fan - Prep/kitchen area
  Non-Food Contact Surfaces Clean • Built up soils on shelving - Basement Built up soils on interior and exterior of refrigeration units - Prep/kitchen area Built up soils on portable fan - Prep/kitchen area
• ⚠️Installed and Maintained • No cold water at hand sink - Men's room employee (corrected on site by PIC) Faucet spout is not longer enough to fill water in first and third bay of 3 bay sink - Ware washing
  Installed and Maintained • No cold water at hand sink - Men's room employee (corrected on site by PIC) Faucet spout is not longer enough to fill water in first and third bay of 3 bay sink - Ware washing
• ⚠️Number Convenient • Doing food prep in basement no hand sink - PIC was informed that no food prep shall be performed on basmentcritical
  Number Convenient • Doing food prep in basement no hand sink - PIC was informed that no food prep shall be performed on basment
• ⚠️Location Accessible • Portable fan on milk crate stored in front of hand sink on cooking line - Removed on site Bottled beverages stored on shelf in front of hand sink - Bar Discussed with PIC that hand sinks must be accessible at all timecritical
  Location Accessible • Portable fan on milk crate stored in front of hand sink on cooking line - Removed on site Bottled beverages stored on shelf in front of hand sink - Bar Discussed with PIC that hand sinks must be accessible at all time
• ⚠️Hand Cleaner Drying Tissue Signage • Paper towel and liquid soap dispenser empty at hand sink on cooking line - Corrected on site by PIC No dispenser for paper towels at hand sink - Kitchen/prep
  Hand Cleaner Drying Tissue Signage • Paper towel and liquid soap dispenser empty at hand sink on cooking line - Corrected on site by PIC No dispenser for paper towels at hand sink - Kitchen/prep
• ⚠️Adequate Number Frequency Vermin Proof • No cover on waste receptacles in Ladies rooms
  Adequate Number Frequency Vermin Proof • No cover on waste receptacles in Ladies rooms
• ⚠️Improper Maintenance of Floors • Water on floor floor pitted and in disrepair around ice machine - Basement Built up soils on floor under and behind equipment throughout - Basement and bar area Rust on step to basement
  Improper Maintenance of Floors • Water on floor floor pitted and in disrepair around ice machine - Basement Built up soils on floor under and behind equipment throughout - Basement and bar area Rust on step to basement
• ⚠️Improper Maintenance of Walls/Ceilings • Gap between bottom of doors and floor at enterances/egresses - Pest proof Dusty ceiling vent - Ladies room (customer) Dusty ceiling vent/light - Ladies room (employee) Built up grease on hood filters and dust built up on vents - Cooking line (Hood filters not secure) Walls and ceilings in unapproved basement prep not smooth durable easily cleanable and non absorbant (discontinue prep in basement) Provide proper overhead protection above ice machine that is in une - Basement Built up soils in walls ceiling and all attachments - Walk in refrigeration unit Ice built up on enterance to door - Walk in freezer Tape around pipes - Food storage Basement Tape on walls throughout - Food prep/ware washing/storage area
  Improper Maintenance of Walls/Ceilings • Gap between bottom of doors and floor at enterances/egresses - Pest proof Dusty ceiling vent - Ladies room (customer) Dusty ceiling vent/light - Ladies room (employee) Built up grease on hood filters and dust built up on vents - Cooking line (Hood filters not secure) Walls and ceilings in unapproved basement prep not smooth durable easily cleanable and non absorbant (discontinue prep in basement) Provide proper overhead protection above ice machine that is in une - Basement Built up soils in walls ceiling and all attachments - Walk in refrigeration unit Ice built up on enterance to door - Walk in freezer Tape around pipes - Food storage Basement Tape on walls throughout - Food prep/ware washing/storage area
• ⚠️Separation/Sanitizer Criteria • Chemical spray bottles stored above prep table in basement - Removed by PIC at time of inspectioncritical
  Separation/Sanitizer Criteria • Chemical spray bottles stored above prep table in basement - Removed by PIC at time of inspection
• ⚠️Premises Maintained • Remove all unused and unnecessary articles/equipment throughout establishment Person items stored in small prep area. Remove and properly store
  Premises Maintained • Remove all unused and unnecessary articles/equipment throughout establishment Person items stored in small prep area. Remove and properly store
• ⚠️PIC Performing Duties • Food prep in basement - Not allowed - area is not incompliance with 105CMR590.000/1999 FDA food code. Multiple risk factors and non critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned dutes percode by the CFPM. No allergen poster posted in employee work areacritical
  PIC Performing Duties • Food prep in basement - Not allowed - area is not incompliance with 105CMR590.000/1999 FDA food code. Multiple risk factors and non critical violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned dutes percode by the CFPM. No allergen poster posted in employee work area

When was Green Briar last inspected?

Green Briar has 22 inspections on record going back to October 16, 2007. The 12 most recent are shown below.

Green Briar vs Brighton

Brighton runs 83% clean across 486 tracked restaurants — 393 clean, 43 mid, 35 cooked.

Against the 486 spots Cooked tracks in Brighton, this one comes out cleaner than 0% of them.

Other spots in Brighton

• ✓ Mandy And Joes Deli
  clean · August 25, 2014
• ✓ Imperial Pizza
  clean · February 10, 2014
• ? Daniels Bakery
  not rated · December 30, 2012
• ✓ The Skating Club Of Boston
  clean · December 6, 2019
• ✓ Martignetti Liquors
  clean · October 13, 2016
• ✕ Staples
  mid · March 22, 2018

See every restaurant inspection in Brighton →

How Boston grades restaurants

Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.

Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated July 10, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.