Cooked?✕
New Moon Villa Restaurant
November 25, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings23
- critical findings4
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw fish stored with cooked foods and vegetables on salad unit Raw chicken storaged above beef products in large upright refrigeration unit
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Food Contact Surfaces CleancriticalInspector note: No commercial sanitizer High temp dish machine not reaching 180 F
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Location AccessiblecriticalInspector note: Table blocking hand sink (Ware Washing) Refrigeration Unit in front of hand sink (Cooking Line) Items in hand sink basin (Prep area)
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PIC Performing DutiescriticalInspector note: Multiple risk factors critical and non critical violations. Duties 2-103.11 Person in Charge. The person in charge shall ensure that: (D) Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; (F) Employees are properly cooking potentially hazardous food being particularly careful in cooking those foods known to cause severe foodborne illness and death such as eggs and comminuted meats through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); (I) 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; (K) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue spatulas tongs single-use gloves or dispensing equipment; and (L) Employees are properly trained in food safety as it relates to their assigned duties.
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Food Contact Surfaces CleanInspector note: Clean interior of all fish tanks (dining room and basement) Clean interior of bulk food containers (basement storage kitchen etc) Clean all cooking equipment (kitchen basement) Clean interior of ice machine (kitchen)
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Insects Rodents AnimalsInspector note: Evidence of flies in food prep ware washing and throughout basement. Evidence of rodent droppings in food prep ware washing and thoughout basement. Provide full extermation and IPM report prior to reinspection Integrated Pest Management report is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): •Inspection of premises •Identification of pests pest damage and/or potential for pest infestation •Determination of the extent of the pest problem •Appropriate treatment •Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. Only licensed pest control operator may apply pesticides in a food establishment. Food establishment owners operators and employees are prohibited from applying any pesticides.
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Food Container LabelsInspector note: Food containers not labeled.
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Food ProtectionInspector note: All open foods must be properly stored in food grade containers with tight fitting lids. • Food item stored on floor next to mop sink in basement.
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Food Utensil StorageInspector note: Tongs stored on pipes and door handles of equipment Knives stored between salad unit and prep table
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Food Contact Surfaces DesignInspector note: Replace all broken covers on food containers Discard all chipped plates bowls and cups.
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Non-Food Contact SurfacesInspector note: Rust on shelving in refrigeration units walk in units and shelving throughout basement. Rust on exterior of grease traps. Remove all crates and provide adequate shelving 6" above the floor.
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Dishwashng FacilitiesInspector note: Clean exterior of dish washing
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of all fish tanks (dining room and basement) Clean exterior of bulk food containers (basement storage kitchen etc) Clean all cooking equipment (kitchen basement) Clean exterior of ice machine (kitchen) Clean interior and exterior of all refrigeration units including door handles gaskets compressors shelving etc. throughout
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Clean Equipment & Utensils StorageInspector note: Food containers bowls etc not stored inverted on up off the floor 6" inverted. *Clean bowls and cups stored in busbucket under the floor under dishwasher* *Woks stored on floor under cooking equipment* *Food containers stored on floor* *Busbucket stored on floor not inverted*
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Re-use of Single Service ArticlesInspector note: Discard and donot reuse single use food containers.
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Toilet Enclosed CleanInspector note: Paper towel dispensers empty in food prep and ware washing Soap dispenser empty in basement prep
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Improper Maintenance of FloorsInspector note: Clean/Shampoo rugs • Replace all cracked and missing floor tiles - throughout prep and ware washing area Floor not smooth durable and easily cleanable throughout basement.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Visable built up soils on walls ceiling and attached fixtures. Grease residue on hood and attachments (kitchen) Clean ceiling vents (dining room) Clean walls and all attachments (dining room) Clean walls pipes doors switch covers paper towel dispenses soap dispensers and all other attached fixtures and resurface/seal all chipped/peeling paint and worn areas throughout establishment (Kitchen warewashing bathrooms storage walk in units basement) Clean ceiling fixtures and replace missing broken stained ceiling tiles throughout (Kitchen warewashing bathrooms storage walk in units basement) Exposed ceiling pipes in basement prep area. Ceiling tiles in basement prep area not smooth durable and easily cleanable.
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Inadequate LightingInspector note: Provide working lights at all fixtures throughout kitchen/warewashing Provide adequate lighting throughout basement
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Rooms and Equipment VentedInspector note: Gas stove in kitchen not equipped with hood/ventilation (Inspector David Hayes on premises) Establishment cited by BFD.
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Premises MaintainedInspector note: Mops brooms and cleaning equipment not raised 6" above the floor on hook or rack away from food prep areas. • Remove all unused and unnecessary equipment from premises. If it is not being used then it must be removed. Remove chairs creates etc.
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Anti-ChokingInspector note: While food is being served there shall be an employee trained in anti choking.
What changed since the previous inspection?
Compared with Pass on March 20, 2013: 23 findings appeared for the first time.
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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.