Cooked?✕
Inboston
September 15, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings13
- critical findings5
Failed findings
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Hot HoldingcriticalInspector note: Chicken wings cooked less than one hour prior in pan under warming light was not on- Chicken 125F. Ensure foods are hot held at 140F or above. Chicken placed back in fryolator and reheated to 176F
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Separation Segregation Cross ContaminationcriticalInspector note: Large bowls of raw chicken stored on boxes of raw pork in basement walkin. Properly store foods according to cooking temperature.
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Good Hygienic PracticescriticalInspector note: Observed employee eating soup from bowl at prep area. Discontinue eating in food prep areas.
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Location AccessiblecriticalInspector note: Handsink at cookline completely blocked with equipment. Cart stored in front of sink. Ensure handsink accessible. Second handsink available at other cooking area
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PIC Performing DutiescriticalInspector note: Food Prep being conducted in small room in basement with open mop sink located next to prep counters. No handsink available in room for employees to properly wash hands. **Discontinue Use Until Approval Of Health Department**
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PHF's Properly ThawedInspector note: Observed shrimp being thawed in bowl on counter. Properly thaw foods under cold running water under refrigeration or as part of the cooking process. Product placed in refrigeration at time of inspection
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Food ProtectionInspector note: Food preparation being done in small room in basement. Heavily soiled uninclosed mopsink located next to prep tables. Violation noted on previous inspection and establishment was instructed to discontinue food prep in basement pending approval from Health Department ** Discontinue All Preparation Of Foods In Basement Prep Area Until Approval From Health Department**
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Clean Cloths Hair RestraintInspector note: Employees in food prep areas with no hair restraint- Provide
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Non-Food Contact SurfacesInspector note: Shelving in basement storage area heavily worn- Refinish Shelving below prep tables in kitchen rusted and soiled- Clean and repair
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Wiping Cloths Clean SanitizeInspector note: Multiple damp and soiled wiping cloths on counters throughout. No sanitizer buckets setup. Maintain wiping cloths in chlorine sanitizer solution at 50-100ppm
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Installed and MaintainedInspector note: Pipe below dishwasher leaking into bucket- Make proper repairs
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Improper Maintenance of FloorsInspector note: Floors throughout kitchen heavily soiled and with food debris- Clean Floors in basement heavily worn- Refinish to make smooth durable and cleanable
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling tiles over fryolator missing-Replace Ceiling tiles in prep area are painted and cracked/peeling at seams. Replace tiles with tiles that are smooth durable and cleanable.
What changed since the previous inspection?
Compared with Pass on February 27, 2015: 13 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.