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Gyroscope/Sprout/Bos Hse Of Pizza

November 15, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings2

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Salad station cold hold: cooked zucchini 63F cooked sweet potato 55F. Both items cooked in the past two hours. Both items spread out uncovered in walk-in cooler chilled to 40F. All cooked foods must be cooled to 41F of below before placing into service.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Salad station hot line: diced chicken 84F salmon 100F falafel 100F. Chicken and salmon were cooked in the past hour. Reheated to 170F. Salmon reheated to 165F. Falafel discarded. When food is cooked and then cut for hot holding it must be reheated to 165F then held at 135F and above. Food cooked for hot holding must be placed directly into hot holding.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC needs to take active managerial control of cooling and hot holding ensuring that cooked foods are held cooled and reheated at the correct temperatures. Also ensure that every hand sink is supplied with soap and towels and all times.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Handwashing Cleanser Availability (Pf)

Inspector note: Hand sink in kitchen prep area without soap. Corrected on site. Soap ensures that food handler's hands are properly cleaned.
code 590.006/6-301.11-PF** · serious findingstatus: Fail
Hand Drying Provision (Pf)

Inspector note: Hand sinks at service lines without paper towels. Employee bathroom without towels. Corrected on site. Ensure towels are always available.
code 590.006/6-301.12-PF** · serious findingstatus: Fail
Common Name-Working Containers (Pf)

Inspector note: Unlabeled bottles of chemicals stored at service line. All chemicals dispensed from bulk my be clearly identified.
code 590.007/7-102.11-PF** · serious findingstatus: Fail
Food Storage Containers Identified with Common Name of Food (C)

Inspector note: Bulk food containers are not labeled. Label to identify.
code 590.003/3-302.12-C* · lower-severity findingstatus: Fail
Storage or Display of Food in Contact with Water or Ice (C)

Inspector note: Commercially prepared hard cooked eggs stored in water on salad line. Storng in water increases possibility of pathogen proliferation. Water dumped out.
code 590.003/3-303.12-C* · lower-severity findingstatus: Fail
Sponges Use Limitation (C)

Inspector note: Discontinue using sponges for warewashing.
code 590.004/4-101.16-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Both walk-in cooler floors with food debris. Clean and maintain. Floors under shelves in dry storage wih mouse droppings. Clean and monitor. Contact licensed pest control as needed.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector note: Dead mouse in dry storage area. Remove dead pests to avoid contamination.
code 590.006/6-501.112-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 14, 2021: 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.