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Pad Thai Cafe
May 6, 2022 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings1
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Sliced cucumbers & tomato's in the open top unit reading 45-47F for 20-30 min per PIC.Maintain items 41F or below PIC to remove to cool/hold 41F or below. Discussed cooling procedures with the PIC
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Segregation and Location-Distressed Merchandise (Pf)Inspector note: Items in the basement storage observed with expired sell by dates.Remove /discard expired items
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Items in the 2 door upright unit observed stored in the original can.Discontinue. Properly store items in a food grade container after opening. Provide covers for all noodle buckets during storage.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Clean the interior gasket of the large kitchen chest freezer to remove soils.
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Walls and Ceilings Attachments (C)Inspector note: Clean the walls & overhead piping at the wok station of the cook line to remove dripping and built up grease.
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Removing Dead or Trapped Birds Insects Rodents and other Pest (C)Inspector note: Remove/replace soiled glue trap under the 3 bay sink.
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Cleaning Frequency and Restrictions (C)Inspector note: Clean floor under all cook line equipment to remove grease build up.
What changed since the previous inspection?
Compared with Pass on January 21, 2022: 7 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.