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Ihms Llc

September 4, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Fish in hot box - 120F ensure all foods are held at 140F or above at all times. • Sausages - 108F. Ensure all hot foods are held at 140F or above at all times.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Candian bacon - 46F Raw shell eggs - 48F and diced ham - 50F. Ensure cold foods are held at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Food handler using bare hands to scoop chocolate chips for waffle toppings discontinue and provide proper barrier in order to restrict bare hand contact with ready - to -eat foods.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Utensils in stagnant water. Discontinue and provide proper storage of in use and in between use utensils.
code 10-3-304.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Raw Bar - 3 door reach in with water build up remove. • Reseal/Repaint rusted grease trap.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Ice machine with dust build up and other soils clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide handwash signage at handsink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 4, 2012: 7 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.