Cooked?✕
Jim's Restaurant And Deli
November 21, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings13
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: Cooked chicken and rice on hot holding on stove top at 116F. Discontinue and ensure all potentially hazardous foods are maintained at 140F and above. PIC to reheat foods to 165F to ensure no bacterial growth.
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Cold HoldingcriticalInspector note: Cooked chicken being left out at room temperature 60F. Discontinue and ensure all potentially hazardous foods are maintained at below 41F.
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PIC Performing DutiescriticalInspector note: Management not overseeing employees in proper cooling procedures as well as cold and hot holding temperaures. Address and properly train staff.
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Food Contact Surfaces CleanInspector note: Several cutting boards in main kitchen area heavily scoared and visibly soield. Clean to remove resurface or replace.
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Inadequate Facilities/Cooling MethodsInspector note: Several different foods observed being left out at room temperature to cool (Cooked rice chicken soup and cooked chicken). All with temperatures ranging from 65F-120F. Discontinue and ensure proper cooling methods are in place. Cooked macaroni and cheese being left out at room temperature to cool (94F). Discontinue and properly train all staff on proper cooling methods.
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PHF's Properly ThawedInspector note: Whole turkey being left in rinse bay of 3 compartment sink at room temperature to defrost. Discontinue and ensure proper thawing methods are in place.
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Food ProtectionInspector note: Boxes of chicken stored on ground of the walk-in freezer. Discontinue and store elevated at least 6 inches off the ground. Open container of cooked chicken being stored directly next to dishwashing detergents on rolling storage rack. Discontinue and ensure all foods are stored in a clean and protected area. • Food station located directly next to hand sink with no evidence of a protective barrier. Relocate foods sattion or provide a permanent barrier to ensure no cross-contamination from soiled hands.
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Non-Food Contact SurfacesInspector note: Storage shelf in main kitchen area lined with card board. Discontinue use and ensure all surfaces are maintained cleanable durable and smooth.
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Test Kit ProvidedInspector note: No test strips available for chemical dishwasher. Provide.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Interior of Blogett oven with heavy carbon build-up. Clean to remove. Racks of Beverage-Air refrigerator visibly soiled. Clean to remove. Fan cover inside of walk-in cooler with heavy dust build-up. Clean to remove. Dry storage shelf in basement area visibly soiled. Clean to remove. Ice build up on the interior of the Delfield cooler near front service line. Address and repair if necessary.
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Clean Equipment & Utensils StorageInspector note: Clean cutting board being stored on ground directly next to 2 door Glenco refrigerator. Discontinue and store all equipment clean and protected.
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Installed and MaintainedInspector note: Hot water faucet at hand sink in main kitchen area not operating properly. Repair. All other hand sinks operating and hot water is available in establishment.
What changed since the previous inspection?
Compared with Fail on March 28, 2012: 7 findings appeared for the first time. 6 findings recurred. 5 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.