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Levy Premium Main Kitchen & Commissary

February 9, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings6

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Failed findings

Cold Holdingcritical

Inspector note: Marinara sauce in walkin cooler 47F. Maintain cold holding temperatures at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: Observed partially cooked grill marked chicken breasts cooling in walkin cooler with a holding temperature of 70F. Discontinue non continous cooking processes. Cook raw chicken to a final cooking temperature of 165F.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw ribs stored above ready to eat cooked bacon in walkin cooler. Store raw PHF foods in a manner that prevents potential cross contamination. PIC took corrective action.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Observed food worker eating chicken with a gloved hand in food production area. Discontinue. Provide additional training.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: The CFPM & PIC are not fully knowledgeable regarding employee illness policy. Provide additional trainings. Handouts provided. CFPM is not monitoring cold holding temperatures proper cooling methods hygenic practices and final cooking temperatures. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

Inspector note: On site PIC could not thoroughly explain an employee illness policy for symptomatic food workers. Provide additional training for all management personell. Handouts provided.
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Establishment packaging grab and go items at room temperature. Salad with grilled chicken 70F covered in a plastic container stacked and placed in walkin cooler. Covered single use containers of pasta salad found in walkin cooler at 51F. Covered deep container of marinara sauce found in walkin cooler at 47F made day prior. Provide proper cooling methods use on site commericial blast chiller to cool products properly within required perameters as discussed with the CFPM. PIC took corrective action to cool grab and go products made same day and voluntarilly discarded marinara sauce at 47F made day prior.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Glass containers being stored in food preparation area trash container with carboard stored up against ice machine. Remove.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Two dish machines in warewashing area inoperable. Repair.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 30, 2016: 9 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.