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Lelene's Restaurant

February 11, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Fish dish at 90F for over two hours. Must be hot held above 140F. PIC discarded.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Witnessed staff washing hands with gloves on. PIC addressed with that staff member. Hands must be washed before gloves are put on and gloves need to be changed not washed.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: PIC need to review proper cooling process and hot and cold holding temperatures. PIC needs to review with all staff.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC need to review with all staff to properly hot hold cooked food properly wash hands thaw food.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Provide facilities to properly hot hold food. All food must be hot held above 140F after it has be cooked or reheated to proper temperature.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: PIC need to discontinue to thaw frozen foods at room temperature. Must be thawed out the day before under running water or cooked frozen. Review with staff.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Discontinue to store food in freezer in shopping bags. You must use a food grade bag. Provide tight fitting covers of food in storage. Discontinue to store food on the floor. Must be 6 inches off the floor.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Provide an area to store soiled equipment. Found soiled equipment in wash bay sanitizer bay shelf by stove and cart. Provide an area to store all soiled items so can be washed properly.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: provide a text kit for three bay sanitizer.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: 4-101.16 Discontinue to use a sponge to wash cooking equipment. Provide a commercial grade scrubber.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean interior of refrigerator and freezer. Visibly soiled.
code 23-4-602.13* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Restroom door must be self closing. Repair.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean restroom exhaust fan. Visibly soiled with dust.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 14, 2015: 13 findings appeared for the first time.

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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.