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On The Dot Cafe

January 10, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings9
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Meatballs in warmer at 133.5F.Provide proper hot holding criteria of 140F and/or above for Boston location(s).
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: To go packaged meatballs marinara with shells temperatured at 71F(Meatball).Provide proper temperature Control of 41F and or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: No sanitizer onsite to properly and effectively sanitize any surface areas as required.Provide proper commercial grade sanitizer with test kit and proper methods of sanitizing as required by Code to operate facility in a safe and sanitary manner.PIC/CFM states that residential type dishwasher is used to properly sanitize all pots/pans and utensils used onsite.Discontinue use of any non commercila grade NSF/ANSI approved equipment.Provide proper means of sanitizing as required.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink used as a utility sink in small service area up front.Discontinue practice and properly utilize handsink for handwashing ONLY as required by Food Codes and not also for dumping rinsing filling etc.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC/CFM not performing duties as required by not properly taking temperatures of food products(Hot/cold/cooling etc.) Improperly using handsink Having No sanitizer onsite Having limited or no knowledge of how to properly calibrate a metal stem thermometer Cooking temperatures of menu items prepared in some fashion onsite(Reheating etc.) Employee Health Policy etc.Provide active managerial control and please utilize Haccp approach with regards to food prodcuts monitoring Controls at each step along the prodcution line from receipt to service and everywhere in between.Please review knowledge criteria.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: To go packed foods(Multiple ingredients) stored and dispensed without proper labeling.Provide.Bulk containers of food in cabinet(s) without any labeling.Properly label.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: PIC who is also a certified food handler was cooling meatballs in covered containers.Provide proper methods of cooling food product.Recommendation for all cooling to occur at main facility and not tiny food service unit at 1353 Dot Ave.Insufficient facilities to perform complex operation at this location.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Multiple different products stored in same container in refrigeration.Properly seperate to avoid any possible cross contamination(Dairy vegetable etc.).
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towel at handsink in kitchen.Provide.Reminder that the Big picture is the proper techniques of handwashing.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 26, 2011: 9 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.