✓

Island Creek Oyster Bar

February 9, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 18 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: lobster salad 47 degrees scallops 43 degrees/provide proper temperature of 41 degrees or below 4 door drawer/ shrimp 52 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: walk in/properly store all raw meats(hamburgers eggs improperly stored) 4 door drawer/properly store all raw foods
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: provide proper handwashing when changing job description
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: provide proper food protection when handling all ready to eat foods observed cook handling ready to eat food with bare hands
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: provide proper consumer advisory on menu
code M-3-603.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: seafood area/properly sanitize all knives clean interior of ice machine
code 22-4-601/602.11** · serious findingstatus: Pass
Food Container Labels

Inspector note: properly label all condiment containers in kitchen
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Squash soup 110 degrees/provide proper cooling methods for all foods in shallow containers following proper time and temperature procedures
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: remove all utensils from stagnate water
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: seafood area/resurface worn white cutting boards bakery/resurface worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: replace worn wooden table provide proper divider between prep table and 3 bay sink wait station handsink/provide divider
code 15-4-202.16* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: high temp/repair gauges
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Seafood area/provide proper storage of all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: hot line/clean all cooking equipment
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: properly store all scoops with handle presented
code 24-4-903.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: provide refill of paper towels at 3 bay sink hot line handsink/provide liquid soap and handwash signage bakery handsink/provide refill of paper towels wait station handsink/provide paper towels in dispenser and handwash signage
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: hot line/clean interior of hood and filters and replace all missing filters clean dust from all ceiling vents repair wall and replace missing ceiling tile at mop sink replace worn ceiling tiles at bakery oven
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Fixture's not properly shielded

Inspector note: walk in/replace cracked light shield
code 38-6-202.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 6, 2012: 18 previous findings did not recur.

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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.