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Little Haiti International Cusine

April 27, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Rice in steam table between 83F and 91F. PIC need to hot hold at or above 140F at all times. PIC will reheat at above 165F before putting into hot holding unit in the future. Monitor. • Turkey in tubs between 83F and 90F. Turkey must be hot held (above 140F) after fully cooked. PIC stated that it was still being cooked. PIC must fully cook turkey then hot hold. Or keep below 41F until ready to cook. Monitor.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink was blocked with a box of product that was just picked up from the store. The sink was dry. The PIC needs to review with staff to properly wash hands and keep hand sink accessible at all times.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Certified Manager needs to review with all staff preper cooking reheating and holding temperatures. Also proper cooking of foods.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC need to moitor general cleaning and up keep of equipment. PIC will have to review hand outs with all staff. Proper holding reheating cooking proper storage and good hygenic practices are taken place at all times.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Discontinue to store food on drain boards in three bay sink. That is an areas to store soiled equipment. Remove soiled equipment from floor. Store food properly. Rice cooker stored on sanitizer drainboard. Discontinue and store on a prep table. Food stored in store shopping bags in freezer. All food must be stored in food grade bags. Discontinue to store food in refrigerator without proper covers. Discontinue to store food that you stated was going into the trash. Discard all food right away and do not store with new food.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Provide signs for prep sink and warewashing sinks. Review with staff not to wash in prep sink.
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Discontinue to store soiled equipment on the floor in the kitchen area. You will need to used the drainboards.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean interior of all refrigerators and freezer of dry food build up and ice. Clean shelves in kitchen.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floor under cooking equipment staires to basement and walk in storage area. Visibly soiled.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean hood filters on hood vent visibly soiled. HOOD EXPIRES AT THE END ON APRIL. HOOD WILL HAVE TO BE CLEANED BEFORE RE-INSPECTION DATE OF 5-4-16
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 4, 2016: 10 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.