Cooked?
Mt. Everest Kitchen
- resultFail
- critical violations2
- last inspectedAugust 6, 2010
- address182 Brighton Av, Allston 02134
Is Mt. Everest Kitchen clean?
Mt. Everest Kitchen is currently Fail from Boston Inspectional Services, Health Division, from an inspection on August 6, 2010. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.
What did inspectors find at Mt. Everest Kitchen?
These are the violations recorded at the most recent inspection on August 6, 2010, in plain English, with the city's own wording underneath.
- ⚠️Test Kit Provided • Chemical test strips to test the sanitizer should be available in both the kitchen and basement preparation areas.Test Kit Provided • Chemical test strips to test the sanitizer should be available in both the kitchen and basement preparation areas.
- ⚠️Food Contact Surfaces Clean • The cutting board in the kitchen on top of the flip-top unit should be cleaned sanitized and bleached to remove the curry stains. The spice containers and storage trays should be cleaned and sanitized to remove the grease and spices that have accumulated on the exterior surfaces.criticalFood Contact Surfaces Clean • The cutting board in the kitchen on top of the flip-top unit should be cleaned sanitized and bleached to remove the curry stains. The spice containers and storage trays should be cleaned and sanitized to remove the grease and spices that have accumulated on the exterior surfaces.
- ⚠️Wiping Cloths Clean Sanitize • Wiping cloths should be stored in sanitizer when not in use. Sanitizing buckets should be set up and stored within each active work area.Wiping Cloths Clean Sanitize • Wiping cloths should be stored in sanitizer when not in use. Sanitizing buckets should be set up and stored within each active work area.
- ⚠️Non-Food Contact Surfaces Clean • The following items must be cleaned and sanitized: the exterior of the refrigeration equipment (handles flip-top cover door handles) the exterior of the kitchen three-basin sink and hand sink the interior of the refrigerator utilized for condiment storage the trays within the refrigerator utilized for condiment storage and all basement shelving/surfaces where mouse droppings are present.Non-Food Contact Surfaces Clean • The following items must be cleaned and sanitized: the exterior of the refrigeration equipment (handles flip-top cover door handles) the exterior of the kitchen three-basin sink and hand sink the interior of the refrigerator utilized for condiment storage the trays within the refrigerator utilized for condiment storage and all basement shelving/surfaces where mouse droppings are present.
- ⚠️Clean Equipment & Utensils Storage • A food processor and several cutting boards were observed in the basement on a food preparation table. Mold was observed on one of the cutting boards. A sauce was observed on the exterior of the processor. The equipment must be stored clean and sanitized when not in use. Mouse droppings were observed on the soiled cutting boards and the processor. The equipment must be cleaned sanitized and stored properly after each use.Clean Equipment & Utensils Storage • A food processor and several cutting boards were observed in the basement on a food preparation table. Mold was observed on one of the cutting boards. A sauce was observed on the exterior of the processor. The equipment must be stored clean and sanitized when not in use. Mouse droppings were observed on the soiled cutting boards and the processor. The equipment must be cleaned sanitized and stored properly after each use.
- ⚠️Location Accessible • Utensils and containers were observed within the hand sinks in the kitchen and basement food preparation areas. The hand sinks must be maintained free of utensils to promote frequent and proper hand washing.criticalLocation Accessible • Utensils and containers were observed within the hand sinks in the kitchen and basement food preparation areas. The hand sinks must be maintained free of utensils to promote frequent and proper hand washing.
- ⚠️Insects Rodents Animals • Mouse droppings were observed throughout the basement. Droppings were observed on shelves food preparation surfaces and the floor. The frequency of exterminator visits must be increased until the infestation is eliminated. A proper Integrated Pest Management plan must be prepared by the exterminator and implemented by the staff and ownership.Insects Rodents Animals • Mouse droppings were observed throughout the basement. Droppings were observed on shelves food preparation surfaces and the floor. The frequency of exterminator visits must be increased until the infestation is eliminated. A proper Integrated Pest Management plan must be prepared by the exterminator and implemented by the staff and ownership.
- ⚠️Improper Maintenance of Floors • Mouse droppings were observed along the walls and between the equipment within the basement. The basement floor must be cleaned and sanitized. Food soil dust and grease were observed on the kitchen floor beneath the grill behind the refrigeration equipment and around the grease trap/three-basin sink area. The floor must be cleaned.Improper Maintenance of Floors • Mouse droppings were observed along the walls and between the equipment within the basement. The basement floor must be cleaned and sanitized. Food soil dust and grease were observed on the kitchen floor beneath the grill behind the refrigeration equipment and around the grease trap/three-basin sink area. The floor must be cleaned.
- ⚠️Improper Maintenance of Walls/Ceilings • The kitchen walls were soiled with grease spices and dust. The walls must be cleaned.Improper Maintenance of Walls/Ceilings • The kitchen walls were soiled with grease spices and dust. The walls must be cleaned.
When was Mt. Everest Kitchen last inspected?
Mt. Everest Kitchen has 4 inspections on record going back to February 3, 2010.
| date | result | score |
|---|---|---|
| December 30, 2012 | — | |
| August 20, 2010 | — | |
| August 6, 2010 | Fail | |
| February 3, 2010 | Pass |
Mt. Everest Kitchen vs Allston
Allston runs 88% clean across 493 tracked restaurants — 415 clean, 35 mid, 23 cooked.
Against the 493 spots Cooked tracks in Allston, this one comes out cleaner than 2% of them.
Other spots in Allston
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated August 6, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.