✓

Los Pinos Restaurante Mexican Grill

February 11, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 14 code checks were marked passed.

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Checks marked passed

Labeling of Ingredientscritical

Inspector note: No labels on fresh juices describing that they are not pasturized.P.I.C.took corrective action.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Pass
Hot Holdingcritical

Inspector note: Corn tamales are 110F in the hot holding unit.Maintain holding temp at 140F. Beans rice and all other items were O.K. at 140F and above.Corrective action taken and the product was re-heated to 165F.after being in the case for two hours
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: No disclosure or reminder on menu.Provide
code M-3-603.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Clean top of knife rack cutting boards and slicing machine from all visible food stains and soils Clean inside of fresh juice machines from built up food deposits
code 22-4-601/602.11** · serious findingstatus: Pass
Food Protection

Inspector note: Keep all foods that are exposed covered during storage Some food products in the basement are being stored under unfinished parts of the ceiling.Relocate as discussed
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Knives at cooking line are being stored in between equipment. Discontinue and store as discussed
code 10-3-304.12* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Cutting board beside slicer is heavily soiled.Replace Some plastic food containers are melted around the edges.Discard
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Remove any cardboard being used for shelving and provide a non-absorbant and cleanable surface Bottom of prep tables in kitchen area are rusted.Re-surface as discussed
code 15-4-202.16* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean inside and outside of all refrigeration units from visible food stains and soils
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Some clean pots and pans are being stored directly on the floor.Discontinue and store elevated and inverted
code 24-4-903.11* · lower-severity findingstatus: Pass
Single Service Articles Stored Dispensed

Inspector note: Store plastic cutlery with handles facing outward to reduce possible contamination
code 25-4-904.11* · lower-severity findingstatus: Pass
Walls/Ceilings Designed Constructed Installed

Inspector note: Finish covering parts of the ceiling that foods intend on being stored
code 37-6-201.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls behind three bay sink area from stains and Clean walls around the cooking line from all visible soils
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Keep all personal items shoes in a segragated area away from foods Elevate dirty mops and brooms off the floor at least six inches during storage
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 4, 2010: 14 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.