Cooked?✕
No. 7 Restaurant
January 29, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings8
- critical findings5
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employees are changing tasks and rinsing off their hands without properly washing them. Train employees in proper handwashing.
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Food Contact Surfaces CleancriticalInspector note: Manager needed to be instructed on setting up sanitizer. Figure out how much water to sanitizer is needed. Employeers are observed rinsing out equipment without cleaning and sanitizing. Train employees to clean and sanitize equipment.
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Location AccessiblecriticalInspector note: Back handsink is blocked with chicken and pan. Help sink clear and stocked.
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PIC KnowledgecriticalInspector note: There are even more risk factor violations at the time of the reinspection. The certified manager is not knowledgeable and the employees are not trained properly. Provide an additional certified food manager.
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PIC Performing DutiescriticalInspector note: There are numerous risk factor violations and cleaning violations. Manager needs to train employees and review safe food handling procedures employee illness policy.
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Food ProtectionInspector note: Cut vegetables are stored at room temperature. Store cut vegetables refrigerated. • Large amounts of food is being prepared at the same time. Prep food one container at a time.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths are old and dingy and stored outside of sanitizer. Store properly 8n buckets of sanitizer.
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Hand Cleaner Drying Tissue SignageInspector note: No soap at back handsink and the soap dispenser in the front is very dirty. Clean sink fixtures and dispensers and make sure the sink is fully stocked.
Checks marked passed
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Cold HoldingcriticalInspector note: Potentially hazardous food products are being stored at room temperature. Rice is 77F garlic + oil is 77F eggs are 78F and bean sprouts are 65 F. Store all of these items under refrigeration at 41F or below. (All of these food items were discarded by the owner)
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Separation Segregation Cross ContaminationcriticalInspector note: Vegetables are stored below raw meats. Store items properly.
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Food Contact Surfaces CleanInspector note: Food containers are crusted with old food. Clean containers every twenty-four hours.
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Food Contact Surfaces DesignInspector note: Raw pork is being cut on a wood butcher block. Provide commercial cutting boards to prevent contamination. Food products are stored in open tin cans. Store food in food grade containers.
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Test Kit ProvidedInspector note: Test kit is not working. Provide chlorine test kit.
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Non-Food Contact Surfaces CleanInspector note: Gross unsanitary conditions. Clean all refrigerators shelves and non-food contact surfaces to remove debris.
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Outside Storage Improperly MaintainedInspector note: Dumpster area is soiled. Pick up exterior dumpster area.
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Improper Maintenance of FloorsInspector note: Floors are heavily soiled with grease and debris. Clean. Floors are lined with cardboard. Clean.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood vent was due for a cleaning in October. Clean vent properly.
What changed since the previous inspection?
Compared with Fail on January 25, 2010: 4 findings appeared for the first time. 4 findings recurred. 9 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.