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Kitty O'shea's

January 25, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings3

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Failed findings

Reheatingcritical

Inspector note: The onion soup on the steamtable is 120F and the cook said that they reheat everything to order. Items cannot be reheated on the steam table if they are going to reheat soups in pans to order then they should be left cold until they are reheated or they need to be rapidly reheated to 165F and held on the steam table.
code 03-3-403.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The refrigerated drawers on the cooking line are not working. The cheese and hamburgers are 49F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: There is no posted certified manager certificate allergen certificate health permit or site cleanliness license posted. Provide all these permits and post them. The manager is not supervising operations in the kitchen and all the risk factors on today's inpection were the same as the previous inspection. Provide a manager to oversee food safety and properly train the staff.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: The interior of the ice machine is soiled with moldlike substance. Clean to remove. The slicer is soiled with food debris. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: The ice containers are broken. Repair or replace food contact surfaces.
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: The gauges on the basement dishwasher are not working. Repair so employees know the equipment is getting properly cleaned and sanitized. For the scheduled reinspection have all the dishwashers on and make sure they are all running properly (the detergent alarm on the basement dishwasher was going off during the cycles)
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: The sanitizer in the three compartment sink is 70F. Provide hot water to clean equipment at a minimum of 75F unless otherwise stated in the manufacturer's instructions.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: The sink in basement dishroom is leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There are no soap and paper towels at the bar handsink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent is missing filters and overdue for a cleaning. Have the hood serviced by an approved company.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 1, 2011: 10 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.