Cooked?✓
Nu Flav Restaurant
July 22, 2014 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 23 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked chicken inside of steam table with a temperature of 88F. Discontinue and ensure all foods are being maintained at 140F and above.
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Cold HoldingcriticalInspector note: Upright freezer in main kitchen area not operating properly. Foods inside of the unit with temperatures at 55-66F. Discontinue use unless unit is able to operate properly as a freezer. Raw eggs observed being left out at room temperature at 84F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Blue cheese dressing observed being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F.
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Cooking TemperaturescriticalInspector note: Cooked chicken with a final cooking temperature of 117F per PIC.PIC stated that the foods were just removed from the stove top at the time that the temperature was taken. Discontinue and ensure all foods are being cooked to the appropriate temperatures before being served to the public.
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Toxic Items: Original ContainercriticalInspector note: Boxes of open potatoes and vegetables observed being stored directly next to chemicals (spray paint). Discontinue and store all equipment in clean and sanitized area's. Paint container observed being stored on the same shelves as clean equipment. Discontinue and store in clean and protected area's.
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PIC KnowledgecriticalInspector note: No one on site with a current Food Safety Certificate. Provide documentation of at least one full time employee who has been enrolled in some form of Food Safety Course for the re-inspection. No one on site able to properly state proper cooking hot holding or cold holding temperatures. Address and properly train all staff on cooking cold and hot holding temperatures.
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PIC Performing DutiescriticalInspector note: Staff unable to properly demonstrate how to set up and test the 3 bay sink at the time of the inspection. Address and properly train all staff on how to set up test and utilize the 3 bay sink.
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Food Contact Surfaces CleanInspector note: Frying baskets with heavily soiled. Clean to remove.
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Insects Rodents AnimalsInspector note: Heavy fruit fly activity inside of the main kitchen area and basement. Address and provide a detailed IPM pest control report for the re-inspection. Evidence of what appears to be rodent droppings on the basement floor. Address. Screen on rear door damaged. Replace.
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Inadequate Facilities/Cooling MethodsInspector note: No refrigeration space available throughout the establishment to properly maintain potentially hazardous foods. Address and provide adequate refrigeration.
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Food Thermometers ProvidedInspector note: No food thermometers on site at the time of the inspection. Provide.
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PHF's Properly ThawedInspector note: Several bags of frozen chicken wings and soups being left out at room temperature in the basement storage area. Discontinue and ensure proper thawing methods are in place for all foods.
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Food ProtectionInspector note: Boxes of food observed being stored on dirty shelving in the main kitchen arean and basement area. Discontinue and store all foods in clean and protected area's.
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Non-Food Contact SurfacesInspector note: Upright freezer not operating properly to maintain foods solid. Repair or replace.
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Test Kit ProvidedInspector note: No test kit available for the 3 bay sink. Provide.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths observed being left out on the counter tops. Discontinue and store in an appropriate sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Stroage shelves throughout kitchen area and basemnet heavily soiled and with appears to be a rust like substance. Replace or resurface.
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Installed and MaintainedInspector note: Cold water faucet at the hand sink in the main kitchen area not operating properly. Repair. Faucet at the 3 bay sink not operating properly. Address and repair. Hand sink near the front service area not operating at all. Address and make necessary repairs.
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Hand Cleaner Drying Tissue SignageInspector note: No soap or paper towels at hand sink in the main kitchen area. Provide.
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Adequate Number Frequency Vermin ProofInspector note: Trash recepticle inside of the main kitchen are with no lid. Provide for in between uses.
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Outside Storage Improperly MaintainedInspector note: Outside dumpster area with excess trash and debris. Clean to remove. Owners to provide documentation on contract that has been signed with the grease removal company for the re-inspection.
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Improper Maintenance of FloorsInspector note: Floors in the basement area in heavy dis-repair. Address and repair and provide documentation on the time frame for repairs to be made. Floors throughout the basement are visibly soiled and with debris. Clean to remove throughout.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood and ventilation tags with a past exopiration date of June 2014. Provide up to date Hood and Ventilation tags for the re-inspection. Several ceiling tiles in the main kitchen area visibly sagging and damaged. Replace.
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Premises MaintainedInspector note: Remove all unecessary equipment and tools from the basement area to help limit any rodent activity and clutter.
What changed since the previous inspection?
Compared with Pass on October 25, 2013: The previous meaningful result was Pass.
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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.