Cooked?✕
Kwik-E
November 14, 2012 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings11
- critical findings0
Failed findings
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Food Thermometers ProvidedInspector note: Replace broken food thermometer
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Food Contact Surfaces DesignInspector note: Color coordinated cutting boards are suggested for raw chicken - fresh ready to eat vegatables Replace food containers used for breading raw foods [ raw chicken - onions ]
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Non-Food Contact SurfacesInspector note: Re-surface shelving in the kitchen from chipped paint [ areas discussed during interview ]
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Three Compartment SinkInspector note: Areas [ shelving ] for clean pots and pans are badly soiled / damaged - Replace - Shelving appears uncleanable
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Test Kit ProvidedInspector note: Chlorine
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Non-Food Contact Surfaces CleanInspector note: Clean inside / outside of all refrigeration units clean under all counters clean exterior of all cooking equipment inside microwave from old food spills stains and soils
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Clean Equipment & Utensils StorageInspector note: Clean equipment stored under prep tables - stored on soiled shelving Relocate as discussed
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels or soap at the hand sink in the prep area replace
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Walls/Ceilings Designed Constructed InstalledInspector note: Replace missing broken and /. or stained ceiling tiles where needed
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls throughout the kitchen from old food spills stains and soils
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Premises MaintainedInspector note: Remove all unused equipment toasters and personal equipment as discussed
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: Bread crumbs flours being used to batter foods has old food deposits in it from previous days usage. Battering raw chicken and leaving raw food particles inside .Segragate sift and clean as discussed. Food containers along with its contents where discarded.
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Hot HoldingcriticalInspector note: Chicken thighs are 124F in the hot holding unit - cooked two hours ago. Maintain at 140F or above. Check and document final cooking temperatures as discussed
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Food Contact Surfaces CleancriticalInspector note: Several cutting boards are badly worn and soiled - Chef knives returning to the magnetic holder are visibly soiled not cleaned or sanitized. This can lead to potential cross contamination. Segragate or color coordinate knife handles to identify knives being used for raw foods - ready to eat foods
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PIC Performing DutiescriticalInspector note: Kitchen has repeat violations and appears to be in worse shape than the first inspection
What changed since the previous inspection?
Compared with Fail on November 7, 2012: 11 findings recurred. 4 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.