✓

Los Pinos Restaurante Mexican Grill

October 30, 2017 · Pass

😇clean

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

✓ No failed findings were recorded; 13 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Cooking Line-Beef Stew- 128F Steamed Veggie -105F both left in room temperature. PIC stated that had been out les than 1 hour and placed steamed veggies inside refrigerator while beef stew was re-heated and placed for hot holding. Maintain all PHFs at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Refrigerating Unit at the serving line- Boiled Eggs 51F Guacamole 48F. Unit 50F. Maintain PHFs at 41F or below. PIC removed most of the PHFs to another refrigerating unit and placed the top section on ice.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Person in charge Assignedcritical

Inspector note: Re-train staff with regard to cold holding and hot holding.
code M-2-101.11*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: Large amount of fruite-like flies observed at the lower level. Provide a current IPM report from a licensed exterminator. Minimize.
code 35-6-501.111/.115** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Refrigerating Unit at the serving line registering 50F. Repair to maintain 41F or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Several food products stored on the floor at the lower level. Elevate 6 inches or above.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Plastic bawls used to dispense bulk food items. Discontinue. Use handled utensils only.
code 14-4-202.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Several units without proper interior thermometer. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No QUATs sanitizer test kit for three bay sink. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths stored on solution with detergent. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: Handwashing sink at the toile without proper signage and paper towel dispenser. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Lower Level-Area near mop sink and bulk food items with soiled floor. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Large amount of wood debris piled up at the basement area. Remove and clean properly.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 23, 2017: 13 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.