✓

La Chiva Restaurant

August 18, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 13 code checks were marked passed.

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Checks marked passed

Labeling of Ingredientscritical

Inspector note: Some packaged food items are missing proper label of ingridients provide.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Pass
Hot Holdingcritical

Inspector note: Hot Holding Unit - Saerving line- Pork 120F Salami 126F Sausage 124F. Door of the hot holding unit left open. PIC closed it and turned up the unit temparature to above 165F. Maintain all PHFs at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Lower Level- Small Walk-In Unit - Pork 47F Beef 48F Chicken 47F. Unit 50F. PIC moved the food to the other refrigerating unit and called the repair company. Maintain all PHFs at 41F or below. Upper Level Display Unit- Tiramisu 45F. Door left open. PIC closed it . Ensure that temperature is maintained at 41F or below. Several Containers with boiled corn left in room temperature. It registered 73F. PIC stated they have been out for 2 hours and placed them at the walk-in.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Observed that warewashing is performed only as washing with water and detergent. Employee stated that she did not know how to set it up properly. Manager arrives later and was able to set up the three bay sink. Ensure that Wash Rinse Sanitize take place properly all the time.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Retrain staff with regard to proper cold holding hot holding and warewashing. Monitor to ensure that proper practices are taking place.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Small Walk-In unit registered 51F. Repair to maintain 41F or below
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Cutting board near the cooking line heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths at both levels stored on the counter soiled. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The exterior of several refrigerating unit soiled. Clean properly Exterior of Bulk Food Containers soiled. Clean properly
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Several large metal pots left on the ground at the lower level. Store properly elevated. Several clean knifes stored against the shelfs and wall. Store properly on a clean surface.
code 24-4-903.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Three Bay Sink - Slow water leak at the bottom. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: Hand Washing sink at the lower level missing proper signage. Hand washing sink at the toilet mising proper signage. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floor under and around the cooking line soiled. Clean properly.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 16, 2017: 13 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.