Cooked?✕
Holly Crab
July 1, 2024 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings30
- critical findings3
Failed findings
-
When to Wash (P)criticalInspector note: Observed employee leaving the kitchen space and returning to food preparation without washing his hands- Reviewed at the time of the inspection and corrected
-
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Numerous packages of products including cooked shrimp and half shell mussels in partially opened individually packaged bags in a coffin freezer that are not completely separated from the products touching each other Interior of the freezer unit with soils and heavy frost buildup- Clean and package Properly
-
Cooling (P)criticalInspector note: Observed whole cooked potatoes in bus buckets that were filled to the top that were cooling on the counter at 120F Provide proper cooling methods Placed on a sheet pan and placed in the walkin freezer
-
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: At the time of the inspection there was no designated Person in Charge a CFPM was not on site and multiple priority violations were noted on the inspection report. Review violations with staff and designate a Person in Charge that is knowledgable in food safety Staff in unable to properly demonstrate Wsh Rinse and Sanitize procedures At the time of the inspection it was indicated that equipment is washed and rinsed- Review proper sanitizing procedures with all staff
-
Shell stock Maintaining Identification (Pf)Inspector note: Establishment is not properly maintaining shell stock tags Tags provided at the time of the inspection were not in chronilogical order and were stored in multiple places in the establishment- Store tags properly
-
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Numerous containers of prepared foods in refrigeration with no labeling- Provide production/discard dates- Product Name
-
Reduced Oxygen Packaging Criteria (Pf)Inspector note: Establishment in packaging individual portions of soup and sealing the bags to reheat- Provide procedures for packaging of products
-
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: There is no consumer advisory on the menus for the raw oysters offered at the establishmnet- Provide a consumer advisory the contains a disclosure and a reminder for any products offered on the menu raw or undercooked
-
Preventing Contamination from Hands (Pf)Inspector note: Observed employee handling vegetables during preparation with bare hands- Corrected on site
-
Food Temperature Measuring Devices (Pf)Inspector note: At the time of the inspection there was no metal stem thermometer available for use- Provide
-
Sanitizing Solutions Testing Devices (Pf)Inspector note: No testkit available for warewashing-Provide
-
Cleaning Agents and Sanitizers Availability (Pf)Inspector note: At the time of the inspection there was no sanitizer available for sanitizing of equipment-Provide
-
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Equipment includes but not limited to Inside of ice machine located in the lower level Inside of cooking equipment used for seafood on thestove Insides of containers used for dry ingredients All equipment shall be cleaned with proper frequency
-
Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: The only handwashing sink in the kitchen was blocked by equipment and covered with a bus bucket that was full of dirty dishes- Sink shall be accesible at all times for proper handwashing by employees
-
Controlling Pests (Pf)Inspector note: Rodent droppings noted throughout the lower storage areas Small black bugs noted at the bottom of the rear door located on the lower level Provide an updated detailed pest control report from a licensed pest control company
-
Effectiveness-Hair Restraints (C)Inspector note: Employees in the kitchen doing food preparation with no hair restraint- Provide
-
(A) Certified Food Protection Manager (C)Inspector note: At the time of the inspection there is no CFPM at the location Per staff on site the CFPM is the owner and he is currently not available full time at the establishment Provide an additional CFPM at the location
-
Food Storage Containers Identified with Common Name of Food (C)Inspector note: Numerous containers of unknown products in the kitchen with no labeling- Provide
-
Washing Fruits and Vegetables (C)Inspector note: Employee was removing broccoli from a shipping box that did not indicate that the product was prewashed- The product was being cut and placed into bags with no evidence of rinsing the product- Corrected on site
-
In-Use Utensils Between-Use Storage (C)Inspector note: Ice scoop stored with the handle in the product- Corrected
-
Wiping Cloths Use Limitation (C)Inspector note: Soiled damp wiping cloths on counters throughout- Maintain in sanitizer solution
-
Good Repair and Proper Adjustment-Equipment (C)Inspector note: Numerous pieces of equipment including refrigeration units that are not properly working per the employees- Repair or remove
-
Warewashing Equipment Cleaning Frequency (C)Inspector note: Three bay sink with heavy soils in the sink bays- Clean with proper frequency
-
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: All cooking equipment including the stove and all equipment used to boil the seafood with encrusted soils and buildup- Clean all surfaces properly
-
Nonfood Contact Surfaces (C)Inspector note: Surfaces throughout the establishment with heavy encrusted soils and grime. Areas include but not limited to: All walls throughout the kitchen All attached equipment including shelving Exeriors of cooking equipment including rice cookers and pots Interiors and exteriors or all refrigeration including gaskets and door handles Front of stove including knobs Floors throughout establishment including behind and below equipment and shelves Wall behind the 3 bay sink with heavy black buildup Establishment shall be cleaned throughout and with proper frequency
-
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: Single service containers stored directly on the floor in the lower level- Store properly
-
Maintaining Refuse Areas and Enclosures (C)Inspector note: Area behind the esblishment near the grease trap and at the dumpsters with heavy soils and depris Cardboard piled up at the rear door Clean all areas
-
Surface Characteristics-Indoor Areas (C)Inspector note: Surfaces throughout have been covered with cardboard and/or aluminum foil- Remove
-
Outer Openings Protected (C)Inspector note: Rear doors to the establishment do not close tightly at the botton- Provide sweep
-
Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Lower level of the establishment with excessive amounts of debris and boxed items Organize area and ensure items are stred away from walls for proper pest control
What changed since the previous inspection?
Compared with Pass on March 28, 2023: 30 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Allston
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.