Cooked?✓
Oak & Rowan
January 12, 2018 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector 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.
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Cold HoldingcriticalInspector note: Cooked pork 51F in cookline refrigerated unit. Maintain cold holding at 41F or below.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food worker don clean gloves without first washing hands. Ensure adequate frequent handwashing between changing gloves and tasks.
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Prevention of Contamination from HandscriticalInspector 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.
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PIC Performing DutiescriticalInspector 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.
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Tags & RecordsInspector note: Shellstock tags not maintained in chronological order. Maintain shellstock tag in chronological order for 90 days.
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Clean Cloths Hair RestraintInspector note: Several food workers observed not wearing hair and beard restraints. Provide.
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Dishwashng FacilitiesInspector 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.
What changed since the previous inspection?
Compared with Fail on January 11, 2018: 8 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.