Cooked?✓
Levi's Restaurant & Lounge
December 9, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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Adequate Handwashing/Where/When/HowcriticalInspector note: No evidence of handwashing at the time of inspection. Ensure proper adequate handwashing.
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Number ConvenientcriticalInspector note: Provide hand sink near steam table behind service counter.
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PIC Performing DutiescriticalInspector note: PIC not monitoring cleaning and sanitizing of food and non food contact surfaces employee handwashing and proper warewashing. Implement training and develop cleaning schedules to ensure proper cleaning of equipment. Train employees on proper adequate handwashing and food safety practices. See food safety handout provided.
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Food Contact Surfaces CleanInspector note: Multiple pieces of food contact utensils and surfaces with food soils and buildup.Utensils hanging adjacent to stove ice machine at downstairs bar inside frialtors with soiled oil and grease buildup. clean to remove. Replace oil. Wash/rinse/sanitize/air dry. Clean with proper frequecny. Fry baskets heavily caked with food soils. Clean to remove.
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Inadequate Facilities/Cooling MethodsInspector note: Several non commercial refrigerated units in use at the time of inspection. Replace with NSF grade commercial refrigeration.
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Non-Food Contact SurfacesInspector note: Handsink adjacent to clean equipment storage drain board at warewash without splash guard. Provide splash guards at handsink. Carboard being used to line wall behind cookline and cookline table. Remove. Maintain smooth durable non porous and easily cleanable surfaces. Milkcrate with grooves and rough edeges being used to support cookline microwave. Remove. Clean equipment storage shelving constructed of raw wood. Seal. Maintain all surfaces smooth durable non porous and easily cleanable.
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Dishwashng FacilitiesInspector note: No means to store soiled equipment at three compartment sink with no drain boards. Provide. Inadequate detergent to wash equipment. Provide.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloth observed on prep table in kitchen at the time of inspection. Store wiping cloths in sanitizing solution when not in use. Observed wire scrub pads at warewash area. Remove.
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Non-Food Contact Surfaces CleanInspector note: Cookline equipment with heavy grease buildup inside and outside of all refrigerated units with food soils. Clean to remove. Coffin freezer with frost buildup. Clean to remove. Clean all equipment with proper frequency.
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Clean Equipment & Utensils StorageInspector note: Clean equipment being stored on clean drain board adjacent to handsink without proper barrier. Wash/rinse/sanitize/air dry/store inverted and away from sources of contamination.
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Hand Cleaner Drying Tissue SignageInspector note: No soap at handsink in kitchen and downstairs bar area. Provide. PIC took corrective action and provided soap and paper towels at handsinks during inspection. Maintain soap and paper towels adequately stocked. Provide paper towel dispensers at all handsinks.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls behind cookline equipment and throughout kitchen with visible food soils and grease buildup. Clean to remove.
What changed since the previous inspection?
Compared with Fail on December 1, 2015: 12 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.