Cooked?✕
Mistral
June 21, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings5
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw shell eggs at salad station reach in refrigerated unit being stored above ready to eat produce and dressings. Discontinue. Store properly.
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Personnel w/ Infections Restricted/ExcludedcriticalInspector note: Positive confirmed illness by BPHC. Employee on site at the time of inspection while establishment open for business. Employee advised to leave. Employee left the establishment immediately upon inspection. Ensure proper adherence to exclusion requirements until clearance granted by Boston Public Health Commision and City of Boston Inspectional Services department.
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Location AccessiblecriticalInspector note: Handsink adjacent to salad station at end of cookline partially blocked with stainless steel prep table with meatslicer. Maintain free access to handwashing facilities at all times.
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PIC KnowledgecriticalInspector note: CFPM could not state final cooking temperatures for several PHF foods. Provide additional training. One certified person on site. Recomended that the executive chef Jason also obtains CFPM certification to support active managerial control over the volume of the business relative to food safety practices and protocols.
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PIC Performing DutiescriticalInspector note: CFPM & PIC not following exlusionary policy as it relates to a confirmed illness. Provide additional training for staff and management regarding proper adherence and working knowledge of illness policy exclusion and restriction requirements and directives from Boston Public Health Commission.
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Inadequate Facilities/Cooling MethodsInspector note: Duck confit being stored in deep pans in walk in cooler with temperature of 109F. PIC stated cooked on hour prior. Ensure proper cooling methods to expidite cooling process. PIC took corrective action to place product in ice bath.
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Dishwashng FacilitiesInspector note: High temperature dishmachine with several items on top of unit obstructing view of equipment thermometers. Maintain area free of gloves single use containers and other articles on top of unit.
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Single Service Articles Stored DispensedInspector note: Single use foil creme brule containers being stored in open boxes directly on floor in closet under stairwell. Store properly.
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Adequate Number Frequency Vermin ProofInspector note: Dumpsters observed to be open at the time of inspection. PIC took corrective action and closed. Maintain dumpsters closed when not in use.
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Outside Storage Improperly MaintainedInspector note: Outside trash area with standing water and small amount of debri under and around dumpsters. Maintain outside trash storage area clean.
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Improper Maintenance of FloorsInspector note: Broken tile at cookline on floor near frialator. Repair. Food debri and plastic cup under cookline equipment. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Filters at cookline hood with buildup. Clean to remove. Clean with proper frequecny.
What changed since the previous inspection?
Compared with Pass on October 6, 2015: 12 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.