Cooked?✓
Legal Sea Foods Inc.
May 29, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
-
Hot HoldingcriticalInspector note: Cooked(baked) potato at room temperature of 70F.Mashed potato in drawer holding at 128F as well as rice pilaf at 130F.All hot foods must be held at a minimum of 140F.
-
Cold HoldingcriticalInspector note: Gumbo sauce in reach-in refridge under hotline equipment at 60F.Cut fruit in container piled high and sitting on top of ice(not submerged) at 51F.Sausage in Walk-in at 46.8F.Hard boiled egg piled high over lip of container at 46.8.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Dishwashing staff observed washing hands with gloves on by dipping them in sanitizing solution of 3rd bay.Staff not washing hands after coughing into hands.
-
Good Hygienic PracticescriticalInspector note: Poor Hygenic practices observed during inspection by wait staff drinking in open container(s) at service line in kitchen and staff in street clothes at beverage island(not for self service)filling up drink container.Cooking staff observed coughing into hands and neither changing gloves nor washing hands.
-
Location AccessiblecriticalInspector note: Raw bar staff observed using handsink to rinse equipment.Service sink is located adjacent to handwash sink.Handsink in kitchen had items stored in front of sink(cold prep) and dishroom had equipment stored under handsink(plastic lids in milk crates).
-
PIC Performing DutiescriticalInspector note: Management not performing required duties as evident by inspection critical violations noted including Chef telling inspector baked potatoes are cooked and held at room temperatures.Critical temperature violations noted and not immediately corrected by chef nor GM on site until directed to do so by Inspector.Poor hygenic practices by staff and poor handwashing practices.Staff interviewed was not knowledgeable about Employee Health requirements as stipulated by Code nor could properly explain the time/temperature controls for Cooling.Additional training for staff needs to occur and proper follow up by Management needs to occur to ensure compliance at all times.
-
Clean Equipment & Utensils StorageInspector note: Use of milk crates as observed in dishroom to store plastic lids.Discontinue re-use of milk crates for anything other than the milk or product that is delivered in crate.Remove.
What changed since the previous inspection?
Compared with Fail on May 21, 2008: 7 previous findings did not recur.
Browse this restaurant's inspections
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.