Cooked?✕
La Cuchara Restaurant Inc.
June 15, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings20
- critical findings6
Failed findings
-
Hot HoldingcriticalInspector note: Pigs ear at stove 90F chicken leg at hot holding 84F Rice 122F Pea Soup 134F Yuka 122F mashed plantain 114F. Ensure proper hot holding temperatures at 140F or above.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Staff not able to wash properly wash hands because of obstructed handsinks in disrepair. No handwashing by staff observed at the time of inspection. Ensure all staff has the proper means for washing hands between tasks and glove changes to prevent contamination from hands.
-
Food Contact Surfaces CleancriticalInspector note: No sanitizer on site at the time of inspection. Staff washing and rinsing dishes without sanitizing step. Provide commercial sanitizing solution and train staff proper warewashing of wash/rinse/sanitize & air dry.
-
Location AccessiblecriticalInspector note: Handwash stations were blocked at servicing line and kitchen warewash area with containers and food. Hot water on handsink shut off. Ensure access to handwash stations unobstructed.
-
Person in charge AssignedcriticalInspector note: No CFPM on site during inspection. Ensure full time Certified Food Protection Manager on site during operation.
-
PIC Performing DutiescriticalInspector note: PIC not monitoring hot holding final cooking temperatures and proper warewashing. Ensure staff properly trained in warewashing and proper final cooking and hot holding temperatures. Business is operating without proper permits from building division and ISD. Site Cleanliness Health Permit. Provide proper licensure.
-
Food Contact Surfaces CleanInspector note: Food bin with potatoes soiled. Clean to remove.
-
Cross Connection Back Siphonage BackflowInspector note: No backflow device on mop sink in back room. Provide.
-
Food Container LabelsInspector note: Barrel of dry rice in kitchen not labled. Provide proper labeling.
-
Food Contact Surfaces DesignInspector note: Non commercial blender in use and wooden mortar and pestle. Discontinue. Use commercial grade NSF approved equipment. Cutting boards heavily scored. Resurface or replace.
-
Non-Food Contact SurfacesInspector note: Inadequate shelving in dry storage area. Provide.
-
Dishwashng FacilitiesInspector note: Staff not following proper warewashing procedures. Train staff on proper steps of wash/rinse/sanitize & air dry.
-
Equipment ThermometersInspector note: Thermometer in drink cooler broken. Replace.
-
Test Kit ProvidedInspector note: No test kit. Provide.
-
Non-Food Contact Surfaces CleanInspector note: Frost buildup in coffin freezer. Clean to remove.
-
Clean Equipment & Utensils StorageInspector note: Bowls stored on counter top not inverted. Store inverted. Serving utensils being stored in standing water. Discontinue. Store properly. Pans being stored on floor in rear storage area. Discontinue and store atleast 6" off the ground.
-
Installed and MaintainedInspector note: Hot water at kitchen handsink inoperable. Repair.
-
Toilet Enclosed CleanInspector note: No handwash signage in employee restroom. Provide. Inadequate ventilation window blocked and inaccesible. Repair or provide ventilation.
-
Improper Maintenance of FloorsInspector note: Floors under and around cookline equipment soiled. Clean to remove.
-
Premises MaintainedInspector note: Rear storage area cluttered with shoes and milk crates. Remove. Mops being stored in box on the floor. Store properly 6" off the floor. Mop sink in rear storage area not enclosed. Remove or enclose. Broken refrigerator in front service area. Remove.
Browse this restaurant's inspections
More restaurants in Roxbury
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.