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Los Pinos Restaurante Mexican Grill
April 26, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings8
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Hot Holding Unit- Pork 130F Empanada 117F Unit 98F. PIC stated it had just placed the food items 20 minutes ago and increased the hot holding unit at high (over 190F) for immediate re-heating. Maintain all TCS at 135F or above.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: No sanitizer test kit on site. Provide.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Observed handsink at prep area used to store a soiled pan. Discontinue use for handwashing only.
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Wiping Cloths Use Limitation (C)Inspector note: Wiping cloths boxes not set up. Observed wet paper towel used to wipe cutting board. Set properly wiping cloth containers with sanitizer solution.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Observed several open bags with bulk food items at lower level. Store properly in enclosed containers (with lids).
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Temperature Measuring Devices-Functionality (C)Inspector note: Hot Holding Unit without interior thermometer at serving line. Provide.
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: Several not in use pots placed on the floor at lower level. Elevate properly.
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Toilet Rooms Enclosed (C)Inspector note: Toilet door next to serving line without self-closing door. Provide.
What changed since the previous inspection?
Compared with Pass on October 28, 2020: 8 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.