✕

Grille 705

June 25, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

← Back to the current restaurant page

Failed findings

PIC Knowledgecritical

Inspector note: PIC unable to answer questions regarding the illness policy for the establishment.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Asterisks are put on several items in menu even those that must be fully cooked (omelette chicken). No diclosure in multiple asterisk items. Indicate clearly items that are cooked to order according to the specifications of the food code. Disclose properly only those foods allowed to be cooked to order not the other ones.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Installed and Maintained

Inspector note: Waste hose from walk-in to discharge in the hand sink. Plumb properly.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

Checks marked passed

Coolingcritical

Inspector note: Potatoes not being cooled properly. Make sure they cool from 140F to 70F within first 2 hours and from 70 to 41F or below within 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Hot Holdingcritical

Inspector note: Rice for hot holding 109F. Mounded home fries in the grill 77-120F. Rice was reheated to 168F and home fries to 167F.Maintain at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Pooled eggs for hot holding 51F. Maintain at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Cooking Temperaturescritical

Inspector note: Vegetables and sausage omelettes were cooked at 117F-120F. Cook to 145F or above.
code 03-401.11-.12*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: During inspection noticed employees not washing hands between preparation of raw foods and ready to eat food. Hand sinks are dry with no evidence of hand washing taking place.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: The sanitizer (QUATs) at 3-bay sink - 150ppm. Make sure it is maintained at 200-400ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Personal objects stored inside hand sink near warewash area. PIC removed them. Waste hose at hand sink near cooking line.Make sure the hand sinks are used for hand washing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Clean the interior of ice machine and all cutting boards. The knifes are wiped instead of cleaned and sanitized. Salad spinner soiled inside and stored on the ground. Clean and store properly.
code 22-4-601/602.11** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Boiled potato (30 minutes ago) cooling in deep plastic container from 112F to 79F in 120 minutes. PIC voluntarily discarded the potatoes. Make sure that cools to 70F or below within 2 Hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Several soiled wipe clothes stored on food and non food contact surfaces.Sanitizer bucket QUATs- at 150ppm. Store in sanitizer buckets with proper concentration (QUATs- at 200-400 ppm)
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean the front sides and the back of cooking line. Clean the bin shelves and the bins in the lower level. Remove the cardboards from the shelf at the cook line.
code 23-4-602.13* · lower-severity findingstatus: Pass
Toilet Enclosed Clean

Inspector note: No covered waste bin inside Women's Room. Provide.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Remove the not in use equipment and other not used items in the lower level.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 23, 2014: 3 findings recurred. 13 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in South End

See every restaurant in South End →

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.