✓

La Parrilla

December 16, 2020 · Pass

😇clean

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

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

When to Wash (P)critical

Inspector note: Observed Employee using bare hands in raw fish touched other food contact sufaces then the employee grabbed gloves to put on. Was advised to wash hands before donning gloves-
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Food held under cold storage unit with no themometer inside unit. All food under was not 41' or below 1 lb Shrimp held in stagnant water 46F' about 20 in total. White Sauce 52'F salsa about 2 cups 55'F all Shredded lettuce cut tomatoes 46'F- Please store at 41'F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: Could not provide the vomiting and diarrhea kit and procedures- please provide
code 590.002/2-501.11-PF** · serious findingstatus: Pass
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: No CFPM / No PIC at the time of inspection. The owner showed up during inspection and could not explain the flow of food cooling temperatures hot holding illness policy nor could he explain the temperatures of what to cook the food to. He could not provide me with pest control report.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Pass
(A )Cooling Methods (Pf)

Inspector note: Staff not cooling at proper tempertures storing hot in cooler and not cooling from 135-70'F in 2 hours- please use proper cooling methods
code 590.003/3-501.15-PF** · serious findingstatus: Pass
Preventing Contamination from Hands (Pf)

Inspector note: observed employee handling raw fish and then touching other food contact surfaces without washing hands she then grabbed gloves to put on. Was advised to wash hands.
code 590.003(C)/3-301.11-PF** · serious findingstatus: Pass
Manual Warewashing Sink Compartment Requirements (Pf)

Inspector note: Observed the 3 compartment sink was overflowed with soiled dishes in wash bay and rinse bay- advised nee to store soiled dishes on soil cart- please provide cart to store soiled dished before washing rinsing ans sanitizing
code 590.004/4-301.12-PF** · serious findingstatus: Pass
Handwashing Cleanser Availability (Pf)

Inspector note: at the handwash sink in food prep area the soap dispenser was not working-please provide soap
code 590.006/6-301.11-PF** · serious findingstatus: Pass
Storage or Display of Food in Contact with Water or Ice (C)

Inspector note: Shrimp held under cooler storage unit in stagnant water. Ice held under refridgeration without capabilty to drain.
code 590.003/3-303.12-C* · lower-severity findingstatus: Pass
Food Preparation (C)

Inspector note: Food and open containers stored next to handwash sink in food prep area. Provide a splash guard.
code 590.003/3-305.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 3, 2020: 6 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.