La Hacienda Restaurant Bar

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Food Contact with Equipment Utensils and Linens (P)critical
  Inspector note: Raw shrimp thawing in the rinse bay of the 3 bay sink without a barrier / Sink appears to be soiled and not washed before using it for food prep. Ensure all the shrimp that has come in contact with the bottom of the sink has been disposed of.
  code 590.003/3-304.11-P*** · critical food-safety factorstatus: Pass
• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Hard boiled eggs 75F Cut tomatoes 56F / Sitting out at room temperature / Discussed using ice to maintain temperatures at 41F or below. PIC moved to refrigeration to cool down and will add ice
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Hot Water and Chemical-Methods (P)critical
  Inspector note: Bar glass machine sanitizer not registering / Repair to provide 50ppm of chlorine. All barware will be brought to main dish machine unitl repair is made at bar machine.
  code 590.004/4-703.11-P*** · critical food-safety factorstatus: Pass
• ✓Using a Handwashing Sink-Operation and Maintenance (Pf)
  Inspector note: Hand sink in the ware wash area is blocked by a cart and containers / Remove and ensure hand sinks are accessible at all times. There is another hand sink within 5 feet that is accessible for hand washing
  code 590.005/5-205.11-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 8, 2020: 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.