Cooked?✓
New Jumbo Seafood
January 13, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 21 code checks were marked passed.
Checks marked passed
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Separation Segregation Cross ContaminationcriticalInspector note: Eggs stored above vegetables in glass refrig.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers not washing hands Head Chef went to wash hands at food prep sink Chef on cooking line wiped floor with in use cloth and picked up cloth kept in hand and resumed duties -Did not wash hands Food handler picking item up off floor and resumed duties without washing hands
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Food Contact Surfaces CleancriticalInspector note: Final Rinse on high temp dish machine 166 °F (Repeat Violation) Dish washing company called and arrived prior to my departure Ware washing will be performed at 3 bay sink until dish machine is in compliance
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Location AccessiblecriticalInspector note: Access to hand sink blocked (Cooking line) Corrected on site by owner
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PIC Performing DutiescriticalInspector note: Person in charge not performing duties per code. Multiple risk factors noted on inspection. Multiple repeat Risk Factors Critical and Non Critical violations noted on inspection: The certified food protection manager and the person in charge are responsible for monitoring and managing all food establishment operations and to ensure that the facility is operating in compliance with food establishment regulations. The certified PIC must be knowledgeable about foodborne illness prevention and must use this knowledge to recognize hazards and take appropriate preventive and corrective actions; Employees are properly trained in food safety as it relates to their assigned duties; Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; • Provide complete process to the BOH for salting of Eggs
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Food Contact Surfaces CleanInspector note: Clean interior of bulk food containers Clean interior of fish tanks • Visible soils and food particles on food contacts in storage
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Food Container LabelsInspector note: Food containers not labeled • Food containers not labeled.
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Food ProtectionInspector note: Bulk food container stored on floor. • Using China plate to cover food products. • Walk in units over crowded
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Food Utensil StorageInspector note: Knives stored between prep sink & avider. utensils stored on pipes on cooking equipment.
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Food Contact Surfaces DesignInspector note: Worn cutting boards
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Non-Food Contact SurfacesInspector note: Duct tape on shelving • Foil on pipes grease trap shelving etc • Worn wooden boards
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Dishwashng FacilitiesInspector note: Built up soils on exterior of dish machine • Data plate on dish washing machine worn - Replace
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash temp on high dish machine 143°F
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Wiping Cloths Clean SanitizeInspector note: Dirty wiping cloths not stored in a sanitizing solution
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Non-Food Contact Surfaces CleanInspector note: Built up soils on interior & exterior of refrig. & freezer units . • Clean all cooking equipment free of built up soils. • Clean all shelving • Defrost interior of chest type freezers
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Clean Equipment & Utensils StorageInspector note: Clean equipment stored indirect contact with floor and not inverted 6" above the floor.
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Improper Storage of Re-usable UtensilsInspector note: Plates bowls glasses pots pans etc not inverted 6" above the floor on clean shelving
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Improper Maintenance of FloorsInspector note: Standing water on floor throughout. Remove -Keep clean and dry. Floor not smooth durable and easily cleanable.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up grease on hood • Clean ceiling light shields and all attachments free of built up soils. Seal all openings in ceiling. • Clean walls and all attachments free of built up soils dust grease etc. Repair stainless wall behind cooking equipment.
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Inadequate LightingInspector note: Provide working lights at each light fixture
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Premises MaintainedInspector note: Mops brooms etc not stored properly • Remove all clutter unused and unnecessary articles from tops and sides of refrigeration and between equipment throughout • Remove all unused and unnecessary articles from premises • Remove items from stairway to basement
What changed since the previous inspection?
Compared with Fail on January 8, 2015: 21 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.