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J-Pizzle Kitchen
March 11, 2020 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings3
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: walk in/properly store all raw foods
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Cooling (P)criticalInspector note: potato 97 degrees cooling at room temperature in large quantity/provide proper cooling time and temperature
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: uncooked bacon 57 degrees/provide proper temperature of 41 degrees or below
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: discontinue food prep/slicing in basement/must provide smooth floors walls and ceiling. Also must provide handwash sink and engineers report for use of basement for food prep. Move all food prep equipment to kitchen area review training on use of 3 bay sink/all sinks must be filled as wash rinse sanitize provide PIC at all hours of operation review hot cold and cooling time and temperature procedures
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: provide proper date markimg to all ready to eat foods held over 24 hours
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: menus/provide both reminder and disclosure for any food items that are undercooked
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Handwashing Cleanser Availability (Pf)Inspector note: lower restroom/provide refill of liquid soap
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Hand Drying Provision (Pf)Inspector note: lower restroom/provide paper towels in dispenser wait station handsink/provide paper towels in dispenser
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Controlling Pests (Pf)Inspector note: basement/remove evidence of rodent droppings from floor area behind freezer chests/provide detailed extermination report
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Wiping Cloths Use Limitation (C)Inspector note: properly store all wiping cloths in a sanitizing solution
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Nonfood Contact Surfaces (C)Inspector note: hot line/clean interior of friolator cabinets and shelving/clean all silver portable carts
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: remove serving utensils stored in stagnate water
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System Maintained in Good Repair (C)Inspector note: repair gauges to low temp dishmachine
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Maintaining Refuse Areas and Enclosures (C)Inspector note: clean all grease barrels and waste receptacles/clean grounds to remove soils and grease build up
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Toilet Room Receptacle Covered (C)Inspector note: both restrooms/provide covered waste recptacles
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Surface Characteristics-Indoor Areas (C)Inspector note: kitchen and basement/move all equipment and clean floor area to remove heavy soils
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: remove items stored on top of ice machine/remove string holding onto ice scoop/provide covers to employee drinks 3 bay sink/provide 3 drain plugs 3 bay sink/provide light shield with endcaps replace all burnt out/missing lights in basement clean/organize basement remove all milk crates as shelving/provide food service grade shelving
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Closing Toilet Room Doors (C)Inspector note: provide self closing door in lower restroom and repair lock/door handle to lower restroom door
What changed since the previous inspection?
Compared with Pass on September 16, 2019: 18 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.