Cooked?✕
Oliveira's Restaurant
February 1, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings15
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: Cooked chicken= 105 F. Observed cooked chicken on shelf next to BBQ oven. Cooked beef-= 70 F. Observed cooked beef on shelf next to BBQ oven. Provide proper temperature control for all PHF's. All PHF's should be held cold at 41 degrees or below or held hot at 140 degrees or above. Product out of tempature control was discarded.
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Separation Segregation Cross ContaminationcriticalInspector note: Provide seperate storage of raw meats and raw chicken inside meat walk in cooler. Do not store both PHF's together.
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Separation/Sanitizer CriteriacriticalInspector note: do not store an uncovered cleaning chemical bottle next to raw meat at basement prep area. Provide proper storage of all chemicals and food products.
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Food Container LabelsInspector note: Provide proper storage of all bulk foods stored in basemment dry goods storage room. Provide food grade container and label if necessary all containers
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Food ProtectionInspector note: keep all food items at least 6 inches off floor. Do not store raw eggs over cooked products inside walk in cooler. Clean top of ice machine and do not store anything on top of ice machine. Only store ice related materials on top of the ice machine. Provide proper covers for all food products. Remove wooden spoon used for food prep.
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Food Contact Surfaces DesignInspector note: replace worn table surface in prep kitchen. All surfaces in the basement kitchen should be food grade and NSF-7 approved. Also remove wooden shelf used on portable rollable cart.
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Non-Food Contact SurfacesInspector note: provide proper face plate for exterior of ice machine. Remove ice buildup from interior of white coffin style freezer. Also clean interior of unit.
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Equipment ThermometersInspector note: provide thermometers for all refrigerators without a thermometer.
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Test Kit ProvidedInspector note: provide test kit for sanitizer at the low temp dish machine.
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Wiping Cloths Clean Sanitize
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Non-Food Contact Surfaces CleanInspector note: clean all storage shelving throughout basement. Clean interior and exterior of microwave oven. Clean out disconnected walk in cooler used as a storage room. Clean drain compartments to fryers. Clean interior of convection oven. Clean top of dish machine.
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Outside Storage Improperly MaintainedInspector note: keep dumpsters closed at all times. Currently trash if overflowingt out of both dumpsters. Clean grounds throughout trash area and keep grounds clean at all times.
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Floors Designed Constructed InstalledInspector note: reseal floor throughout basement area. Paint has worn away from floor area. At BBQ station remove cardboard from floor area.
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Walls/Ceilings Designed Constructed InstalledInspector note: clean walls inside walk in cooler. Remove spider webs from light fixtures in basement. Clean pipes on ceiling in basement. Remove heavy dust buildup on pipes and keep pipes clean at al times. Repair ceiling inside dishroom. Remove heavy buildup from exhaust fan mounted in wall at main kitchen.
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Premises MaintainedInspector note: Throughout basement area remove all unused items stored at various points in the basement. Also remove all debris as well as broken and unused equipment.Neatly organize and store all remaining supplies. Remove tires from basement. Provide proper storage of used mops. Remove all unused signs and other equipment stored at traqsh area/outside grounds.
What changed since the previous inspection?
Compared with Pass on June 16, 2011: 15 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.