Cooked?✓
On The Dot Cafe
January 23, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 9 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Meatballs in warmer at 133.5F.Provide proper hot holding criteria of 140F and/or above for Boston location(s).
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Cold HoldingcriticalInspector note: To go packaged meatballs marinara with shells temperatured at 71F(Meatball).Provide proper temperature Control of 41F and or below.
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Food Contact Surfaces CleancriticalInspector 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.
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Location AccessiblecriticalInspector 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.
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PIC Performing DutiescriticalInspector 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.
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Food Container LabelsInspector 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.
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Inadequate Facilities/Cooling MethodsInspector 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.
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Food ProtectionInspector note: Multiple different products stored in same container in refrigeration.Properly seperate to avoid any possible cross contamination(Dairy vegetable etc.).
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Hand Cleaner Drying Tissue SignageInspector note: No paper towel at handsink in kitchen.Provide.Reminder that the Big picture is the proper techniques of handwashing.
What changed since the previous inspection?
Compared with Fail on January 10, 2012: 9 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.