Cooked?✕
Natif Natal Restaurant
November 13, 2015 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings1
- critical findings0
Failed findings
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker expired. Provide current properly hole punched sticker from licensed hood maintainance company.
Checks marked passed
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employees not washing hands with proper frequecny during inspection. Ensure frequent and adequate handwashing during food preparation.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring proper cooling and cold holding temperatures employee handwashing and maintanance of equipment per code requirements. Provide proper supervision and training of food employees in food safety methods. Handout provided.
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Inadequate Facilities/Cooling MethodsInspector note: Establishment does not have enough adequate refrigeration to support menu and processes and cook cooling processes observed occuring at the time of inspection. One reach in refrigerator in kitchen and two coffin freezers in basement used for cold holding and cooling. Provide additional facilities to maintain product temperature. Implement proper cooling methods and develop cooling chart. Cooked chicken in kitchen reach in found to be at temperature of 53F. PIC stated prepared 3 hours prior. PIC took immediate corrective action and placed in freezer to expidite cooling process.
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Food ProtectionInspector note: Observed employee at the time of inspection washing dry rice in middle bay of three compartment sink accumulated with soiled equipment. Discontinue. Use prep sink for food preparation.
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Non-Food Contact SurfacesInspector note: Coffin freezer door in basement with broken hinges. Repair.
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Dishwashng FacilitiesInspector note: Three compartment sink accumulated with dirty dishes and not setup properly with hot soapy 110F water rinse water 110F and chlorine sanitizing solution per manufacturers instructions for sanitizing equipment. Maintaine warewashing facilities properly to sanitize equipment.
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Wiping Cloths Clean SanitizeInspector note: Observed employee at the time of inspection rinse a dirty wiping cloth in water and use to wipe counter.Discontinue. Store wiping cloths in approved sanitizing solution in between uses.
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Non-Food Contact Surfaces CleanInspector note: Interior of coffin freezers in basement with heavy frost buildup. Clean to remove. Exterior of cookline equipment with grease and buildup of food soils. Clean to remove. Clean with proper frequecny.
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Hand Cleaner Drying Tissue SignageInspector note: Hand sink at front service counter and kitchen warewashing area without paper towels and soap. Provide. No signage at front handsink "employees must wash hands before returning to work" Provide.
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Adequate Number Frequency Vermin ProofInspector note: No covered waste recepticle in ladies room. Provide.
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Improper Maintenance of FloorsInspector note: Floors in kitchen and stairs leading to basement with buildup. Clean to remove.
What changed since the previous inspection?
Compared with Fail on November 6, 2015: 1 finding recurred. 11 previous findings did not recur.
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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.