Cooked?✕
Harvest Cooperative Supermarket
June 30, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings12
- critical findings5
Failed findings
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Approved SourcecriticalInspector note: The only label on the sushi in the case is from the harvest coop but the manager says it comes from someone else. Provide a wholesale license for the source of the sushi. The pasta that is coming from the Cambridge location is 65F. All food coming from the other location needs to be received at the proper temperatures.
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Cold HoldingcriticalInspector note: The cheese cooler is not keeping uniform temperatures. The items in the back are 37F and the items in the front are 47F. Provide proper temperatures of 41F or below for all phf's.
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Adequate Handwashing/Where/When/HowcriticalInspector note: There are four handsinks in the establishment. Two were blocked so employees could not wash their hands and one was out of paper towels. No employees were observed washing their hands. Make sure that employees are properly trained and that they are washing their hands where/when/and how they are supposed to be.
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Location AccessiblecriticalInspector note: The handsink in the produce area is blocked; the handsink in the meat cutting room is blocked. Remove all items and make sure the sinks are clear for employees to wash their hands.
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PIC KnowledgecriticalInspector note: The certified manager does not have his allergen awareness certificate. Provide a allergen trained manger. The mangers are not very knowledgable in temperatures and food safety. Provide additional mangers to help ensure that food is kept safe during all operating hours.
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Food Contact Surfaces CleanInspector note: The bulk food containers are not washed frequently. Wash the self serve bulk food containers before they are refilled.
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PHF's Properly ThawedInspector note: The salmon is being thawed in stagnant water in the third compartment of the three compartment sink. Provide a proper method to thaw phf's and ensure that no food prep is occuring in the third compartment of the three compartment sink.
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Three Compartment SinkInspector note: There is only one three compartment sink in the entire store and that is in the meat room. Provide an additional area to wash rinse and sanitize equipment that is seperate from the raw meat.
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Hand Cleaner Drying Tissue SignageInspector note: There are no paper towels in the dispenser at the only two handsinks in the store that are not blocked. Make sure that all the handsinks are fully stocked with soap and paper towels so employees can properly wash their hands.
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Outside Storage Improperly MaintainedInspector note: There are a large number of flies and the storage area needs to be cleaned. Clean the area.
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Improper Maintenance of FloorsInspector note: There are a lot of damaged floor tiles throughout the store; the painted floor in the receiving area is chipping; the finish is coming off the wood floors in the wine and cheese area; the floor in the kitchen is in disrepair. Repair and replace the floor throughout the establishment to provide surfaces that are smooth cleanable and durable.
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Premises MaintainedInspector note: There are items stored on top of the produce cooler and excess clutter in the storage areas. Remove all unecessary items and keep the areas free from clutter so the store can be cleaned and the exterminators can do their jobs.
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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.