Cooked?✕
Natif Natal Restaurant
July 9, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings30
- critical findings9
Failed findings
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CoolingcriticalInspector note: Multiple foods in kitchen reach in found out of temperature. Cooked chicken breasts 46F Pork Bones 48F Potatoes in standing water 44F cooked peppers 61F cooked plantains 59F. After discussion with CFPM Salomon Pierre it was determined that all foods out of temperature were prepared the day before and improperly cooled. All foods out of temperature were volluntarilly disposed of by CFPM.
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Hot HoldingcriticalInspector note: Legumes being stored on cooktop temperature of 110F. Ensure hot foods being held at 140F or above.
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Cold HoldingcriticalInspector note: Raw chicken kidneys being held at ambient room temperature at the time of inspection temperature of 58F. Ensure PHF foods are being held at 41F or below.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken being stored at soiled drainboard with dish detergent while warewashing. Store food protected away from sources of contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: At the time of inspection no handwashing by employees was observed. Ensure proper handwashing between glove changes and changing tasks.
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Food Contact Surfaces CleancriticalInspector note: Equipment not being sanitized properly at warewash during time of inspection. Ensure all food contact surfaces are properly washed/rinsed/sanitized/air dried.
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Separation/Sanitizer CriteriacriticalInspector note: Non commercial grade bleach being used. Provide Commercial grade with sanitizing criteria.
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PIC KnowledgecriticalInspector note: CFPM could not state proper hot holding reheating temperatures final cooking temperatures. Review training. CFPM could not state proper illness policy. PIC must develop an employee illness policy and train employees on food safety.
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PIC Performing DutiescriticalInspector note: CFPM is not monitoring hand washing proper sanitizing of equipment and cleaning frequency proper cooling cooking & hot & cold holding temperatures. Provide proper training for cold holding hot holding proper cooling methods and sanitizing of equipment. Young child in kitchen areas. No unauthorized persons allowed in kitchen areas.
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Food Contact Surfaces CleanInspector note: Inside fryalators with dirty oil and heavy grease buildup. Clean to remove.
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Insects Rodents AnimalsInspector note: Evidence of flies throughout the establishment. Rodent droppings observed in basement below broken window and next to hole in corner. Repair outer openings to prevent entrance of pests. Provide detailed IPM report from licensed pest control company.
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Food Container LabelsInspector note: Food containers with multiple foods in kitchen reach in not labeled. Provide proper label.
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Food Contact Surfaces DesignInspector note: Wooden mortar and pestle wooden paddle observed being used at the time of inspection. Provide food contact surfaces that are smooth cleanable and durable NSF grade. Remove homestyle equiopment and containers. Provide commercial grade.
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Non-Food Contact SurfacesInspector note: Food being stored in non commercial refrigerator in basement. Provide commercial grade NSF certified refrigeration equipment. Plywood shelving being used on bottom shelf at cookline prep table. Replace with smooth durable & cleanable surfaces. No barrier between prep sink and hand sink. Provide. Remove bricks elevating prep sink.
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Dishwashng FacilitiesInspector note: No drain plugs at warewash. Provide.
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Equipment ThermometersInspector note: No equipment thermometers observed inside refrigeration equipment in front service refrigerator kitchen reach in refrigerator coffin freezer in basement. Provide.
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Wiping Cloths Clean SanitizeInspector note: Sponges observed being used at the time of inspection. Discontinue.
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Non-Food Contact Surfaces CleanInspector note: Fronts and sides of cookline equipment and top of range heavily soiled with grease. Bins storing dry food goods at bottom shelf of prep table soiled. Clean to remove. Inside coffin freezer in basement with frost buildup.Inside front service and kitchen refrigerators soiled. Clean to remove. Tops and shelving of prep tables soiled. Clean to remove and sanitize.
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Clean Equipment & Utensils StorageInspector note: Soiled scoops being stored among dry goods on bottom shelf of prep table. Pots being stored in basement with standing water inside below waste line. Wash/rinse/sanitize/airdry/ invert . Store properly.
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Single Service Articles Stored DispensedInspector note: Single use containers being stored in basement in unsanitary conditions. Store in clean area away from sources of contamination.
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Re-use of Single Service ArticlesInspector note: Multiple foods being stored in single use mislabled food containers. Discontinue.
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Installed and MaintainedInspector note: Hot and cold water faucets reversed at hand sink in kitchen. Repair.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels in mens and ladies room. Provide
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Toilet Enclosed CleanInspector note: Door at mens room door knob in disrepair.Tiles missing on wall of ladies room. Repair. Vent on ceiling of mens room soiled with dust. Clean to remove.
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Outside Storage Improperly MaintainedInspector note: Outside area accumulated with carboard and trash. Remove. Provide site cleanliness permit.
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Improper Maintenance of FloorsInspector note: Floors throughout the kitchen area soiled with grease. Floors under and around cookline equipment heavily soiled. Clean to remove.
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Walls/Ceilings Designed Constructed InstalledInspector note: Hood stickers not marked properly and expired. Ensure hoods are cleaned and inspected and tags are properly hole punched.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceilings above kitchen cookline and warewash area soiled. Clean to remove. Ceiling tiles in basement missing replace. Walls hood and filters with heavy grease buildup. Clean to remove.
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Fixture's not properly shieldedInspector note: Light fixtures above cookline in kitchen with open foods not shielded properly. Provide proper shieling of light fixtures.
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Mop Sink not Provided
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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.