Max Brenner

August 12, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Carmelized onions 54F spinach and artichoke fondue 52F inside the cooling unit near the cook line. Unit 50F . Prep Area- Corn waffle mix 53F.Maintain at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: PIC not able to answer questions with regard to Illnes policy Consumer Advisory and final cooking temperatures for ground beef.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: No disclosure in the menu for the undercooked or raw products only reminder. Provide. No allergen certificate posted. Provide.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Sewage and Waste Water

Inspector note: Waste water from the dishwasher on the Bar floor. Waste water hose draining into the prep sink. Clean and sanitize the Bar floor and plumb properly. Remove the waste water hose from the prep sink and plumb properly.
code 28-5-402.13** · serious findingstatus: Fail
Washing fruits and veg's.

Inspector note: Tomatoes being sliced before being washed. Wash all fruits and vegetables before slicing.
code 08-3-302.15* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils stored in stagnant water in the cooking line. The scoop for the bulk food bin stored not clean. Discontinue store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Employees with soiled aprons.Discontinue.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Heavily scored cutting boards at the cooking line and bar. Replace or resurface.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Cooling unit near the cook line 50 F. Repair to maintain 41F or below. Repair the interior of ice machine(prep area).
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Bar-Chlorine dishwasher not sanitizing properly. After PIC primed it it registered 100ppm. This was the first load for the day. Repair to sanitize properly.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean exterior and exterior of all cooking line equipment refrigerating units microwave. Clean top of the range. Clean interior and exterior of the ice machine in the prep area.Clean bins and drawers that hold the ice cream.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Waste water on the Bar floor coming from dishwasher drain. Plumb properly.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Water build up and rust on the ceiling above high heat dish washer area. Repair or replace.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: Exhaust above high heat dish washer not working properly. Repair or replace.
code 39-6-304.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: A bag and an umbrella found on the bar counter area next to drinks. Remove the personal items from all food service areas and store in a disegnated place.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 17, 2013: 15 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.