Cooked?✕
New Jumbo Seafood
October 29, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings23
- critical findings5
Failed findings
-
Approved SourcecriticalInspector note: All food must come from a licensed wholesaler. Provide documents/invoices for peking duck (invoices must be written in english).
-
Separation Segregation Cross ContaminationcriticalInspector note: Eggs stored above vegetables in glass refrigeration unit in basement.
-
Adequate Handwashing/Where/When/HowcriticalInspector note: Remove paper towel dispenser from above food prep sink Observed employee rinsing hands in food prep sink and ware washing sink
-
Food Contact Surfaces CleancriticalInspector note: High temp dish machine final rinse 155 F All ware washing must be be performed in 3 bay sink with quat sanitizer. PIC has informed staff. (dish washing company on premises)
-
PIC Performing DutiescriticalInspector note: All food handlers must be adequately trained in food safety and sanitation as it relates to their assigned dutes per code by the certified food protection manager.
-
Food Contact Surfaces CleanInspector note: Clean interior of bulk food containers.
-
Insects Rodents AnimalsInspector note: Evidence of immature flies in food prep ware washing basement and storage areas Evidence of live cockroaches in food prep on cooking line Provide full extermination include treatment for flies and cockroaches and an IPM report from licensed exterminator prior to reinspection.
-
Food Container LabelsInspector note: Food containers not labeled Food containers missed labeled with common name
-
Food Thermometers ProvidedInspector note: 5 " metal stem thermometer not calibrated
-
Food ProtectionInspector note: All open foods must be stored in food grade containers with tight fitting lids. • Using bowls to scoop food products. Provide proper scoops with handles and properly store.
-
Food Utensil StorageInspector note: Tongs stored on door handles on cooking line Knives stored between prep sink and divider
-
Food Contact Surfaces DesignInspector note: Chipped plates • Rust on food scissors • Worn brushes (used for cleaning equipment) • Worn cutting boards
-
Non-Food Contact SurfacesInspector note: Broken and missing door gaskets on multiple refrigeration freezer units walk in refrigation and freezer units - Replace Rust on exterior of chest type freezers Defrost interior of chest type freezers • Discard all dirty cardboard boxes Remove all wood from 3 bay sink Remove all milk crates • Remove cloth liner from all shelving • Remove foil from all cooking equipment and exterior of grease traps • Remove tape from door handles of knives and door of walk in unit.
-
Equipment ThermometersInspector note: Provide working thermometers in all refrigeration units.
-
Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in a sanitzing solution - Stored on cooking equipment prep equipment. Provide seperate sanitizing solution buckets for Raw animal products Ready to Eat Food and Non Food contacts.
-
Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment free of built up grease food particles and soils (tops sides back front) Clean all refrigeration units free of built up food particles and soils (door gaskets tops sides handles vents shelving interior and exterior) • Clean exterior of bulk food containers
-
Clean Equipment & Utensils StorageInspector note: Invert all pots pans bowls etc. throughout
-
Adequate Number Frequency Vermin ProofInspector note: Clean interior and exterior of all waste receptacles
-
Improper Maintenance of FloorsInspector note: Clean floor under and behind all cooking equipment refrigeration units etc. - Built up soils and grease and standing water throughout kitchen. Clean floor under and behind all equipment throughout basement. Shampoo/clean carpet throughout dining room and waitstation. Replace all broken floor tiles.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils on walls and attachments thoughout Built up dust and soils on ceiling and attachments thoughout. Peeling paint on walls and dusty over head fixtures in basement storage area.
-
Inadequate LightingInspector note: Repair lighting in Walk in Refrigeration Provide adequate lighting throughout basement
-
Premises MaintainedInspector note: Bucket of standing water in busbucket next to walk in units. Remove all unnecessary and unused articles from above prep unit. Remove all unnecessary and unused articles equipment boxes etc from stairs to basement and throughout basement (remove all clutter). • Personal items stored in food storage room
-
Anti-ChokingInspector note: While food is being served the shall be an employee trained in anti choking on the premises.
What changed since the previous inspection?
Compared with Pass on December 9, 2011: 23 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Leather District
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.