✓

Griyo Lakay Restaurant

December 17, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: AT INSPECTION found chicken wings (appox 10 LBs ) on counter at room temp- ( temp samples= 52 to 57 degrees F. ) PROVIDE proper cold holding at 41 degreesF. or less--
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: AT INSPECTION -found hand sink in kitchen filled with cardboard boxes & not accesibile for use- CORRECT-hand sonks are for handwashing only-
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: AT RE-INSPECTION --provide proof of at least one full-time staff -certified in food protection-(serve / safe course )
code M-2-102.11*** · critical food-safety factorstatus: Pass
Food Thermometers Provided

Inspector note: PROVIDE staff with a" pocket "thermometer ( thin probe type ) to insure food at proper temps-
code 05-4-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: IN THE REFIGE- keep all food covered or wrapped- & store all food products off the floor at least 6 inches-
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: PROVIDE a thermometer inside the 2 door stainless refrige -to insure proper temps-
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: PROVIDE the proper sanitizer test kit at 3 bay sink
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: STORE wiping clothes in a sanitizing solution between uses-SET UP 2 buckets of sanitizer-1. bucket marked RAW-for clothes used on raw food contact surfaces-( example=cloth used while cutting raw chicken ) & 1 bucket marked R.T.E. ( ready to eat ) for clothes used on ready to eat food contact surfaces-CHANGE solution at least every 4 hours once used-THIS WILL HELP kill "germs " on clothes & help prevent spreading "germs" with contaminated clothes--
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: AT INSPECTION found the inside of the white " americana" refige soiled with food / blood spills-CORRECT clean inside of refrige-- & CLEAN the stove frialator of built-up grime-
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: KITCHEN at inspection found entire kitchen floor soiled with built-up grime & food spills CLEAN kitchen floor -including under & around all equiptment-
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: HOOD OVER THE STOVE LINE-hood cleaning sticker is worn off-PROVIDE proof of up to date hood / vent cleaning service-from an approved by city of boston fire dept.hood / vent cleaning service co- ( list of approved cleaning co. given by inspector ) & CLEAN the top of the hood of built-up grease / grime-
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 9, 2010: 11 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.