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Oak & Rowan

January 11, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings5

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: Pre shucked oysters without indentifying tag found in walkin cooler. Chef voluntarily discarded product. Discontinue pre shucking oysters and maintain tags with product until it is exhausted.
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cooked pork 51F in cookline refrigerated unit. Maintain cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food worker don clean gloves without first washing hands. Ensure adequate frequent handwashing between changing gloves and tasks.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Observed chef handle ready to eat cured trout and pork with bare hands. Observed food worker handle dates with bar hands. Ensure all ready to eat foods are handled with clean gloved hands.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: No current Health Permit. Renew health permit within 24 hours. Issue next day paper notice at the time of inspection. 8-301 Requirement 8-301.11 Prerequisite for Operation A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. Expiration and Renewal of Permit [105 CMR 590.012(G)] (1) A permit shall expire no later than one year from the date issued. (2) An annual food establishment permit may be renewed by applying at least 30 days prior to the expiration of the permit on a form provided by the FC-regulatory authority. Section 8-301.11 Prerequisite for Operation 105 CMR 590.012 (H) Conditions for Issuance in accordance with sections 105 CMR 590.014 and 590.015.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Tags & Records

Inspector note: Shellstock tags not maintained in chronological order. Maintain shellstock tag in chronological order for 90 days.
code 01-3-203.12** · serious findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Several food workers observed not wearing hair and beard restraints. Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Rinse temperature gauge at high temperature dish machine not registering at 180F. Repair unit to register rinse temperature of 180F. Alternative means to sanitize equipment on site in three compartment sink with quats sanitizer.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 15, 2017: 8 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.