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Hungry Traveler

February 4, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Foods at hot servicing line. Chicken Parmesan: 121F chicken fingers 96F beef ribs 109F chicken kabob 102F. Maintain hot foods at 141F or above for hot holding. PIC stated foods prepared one hour prior and removed from service to rethermalize product to 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Certified food certification posted is expired. Provide one full time or two part time employees with certified food protection manager certification per code requirements.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked chicken breast at sandwich station 52F. PIC stated prepared one hour prior. Took corrective action and placed in freezer to expedite cooling process to 41F or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Wooden shelving next to grill area with exposed wood. Clean and resurface to maintain smooth durable and easily cleanable.
code 15-4-202.16* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Grease buildup behind salad unit at cookline. Clean to remove. Food crumbs and debri under refrigerated units throughout kitchen. Clean under and around all equipment in kitchen.
code 36-6-201.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood stickers expired. Provide current hood stickers on both hoods in rear grille area.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: Light fixture in rear kitchen not working. Repair to maintaine adequate lighting.
code 38-6-303.11* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: Convection oven and electric range in back area not properly vented with visble exhaust stains on walls and ceilings behing oven. Provide proper commercial ventilation for equipment. Observed multiple portable butane gas burners in kitchen area. Remove portable gas burners occupied building.
code 39-6-304.11* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: No mop sink. Provide fully enclosed mop sink per code requirements. Dispose of mop water in toilet until mop sink can be installed. Discontinue disposing of mop water in three compartment sink.
code 42-5-203.13* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Broken coffin freezer in basement. Remove equipment not in use.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 5, 2015: 10 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.