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Grill 23 And Bar

December 9, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Cooked tenderloin beef at main kitchen 92F. Maintain at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Raw Salmon 47F Scallop 48F Chicken 45F- Unit 45F. PIC added ice. Maintain at 41 or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Chlorine Sanitizer not registering at the 3 bay sinks -main kitchen and lower level kitchen. Maintain between 50-100ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand wash sink used as a prep sink at Garde Monger and used as a dump sink at lower level kitchen . Use as hand sink only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to cold holding hot holding and cooling.Monitor properly.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Can opener at lower level kitchen soiled. Clean and sanitize properly.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Clam chowder inside walk in 143F in a deep plastic container. Provide shallow metal containers and use one of acceptable cooling methods.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Some cutting boards at both kitchens heavily scored. Repair or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Four drawer refrigerating unit at main kitchen not maintaining food temperature at 41F or below. Repair.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths sanitizing solution Chlorine- not registering . Provide between 50-100ppm.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Dough mixer at prep area with partly peeled paint and covered with tape. Remove tape and pre-paint properly. Interior of oven and freezer at the prep area soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 31, 2013: 11 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.