✓
Italian Cafe
December 16, 2010 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Tuna made from dry good storage at 69F(in open air storage refridge(Process discussed to assist in meeting temperature requirements.Bottom line is CFM/PIC needs to use metal stem thermometer to verify temperatures.Cooked chicken in pizza prep refridge at 125F(Product needs to be cooled down to proper temperatures before being put out for service).Sliced deli meats/cheeses put right out for service.Deli cheese at 62F.Product may need to be put into refridgeration and chilled down to 41F prior to use.11-19-2010:cooked chicken at 49F at pizza station.Deli meats(turkey roast beef ham and cheese) at 50F.Chicken salad in open air refridge and tuna in same unit at 50F.Cooked sausage in prep unit at 52F.
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Food Contact Surfaces CleancriticalInspector note: 11-19-2010:Staff observed washing dishes/utensils in 3bay sink without sanitizer.
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Clean Cloths Hair RestraintInspector note: Food handlers not wearing hair restraints.Provide.
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Food Contact Surfaces DesignInspector note: Badly worn/scorred cutting board(s) in use upstairs and down.Provide new boards where needed.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths lying on sink(s) etc.Properly store in sanitizing bucket.
What changed since the previous inspection?
Compared with Fail on November 1, 2010: 10 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.