Cooked?✕
Papagayo
November 18, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings22
- critical findings5
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed food handler cleaning equipment & then handing ready to eat food with same gloves on. Observed food handler in basement leaving work station and returning wearing same gloves. Observed no hand washing performed by food handlers. One hand sink unaccessable and another has no running hot water (in food prep area). Proper Glove Use-Food Service Establishments Training Tips: Single-use disposable gloves have become a popular way to abide by the “No bare hand contact of ready-to-eat (RTE) foods.” regulation. Single- use gloves are only as clean as the hands that don them. Washing hands thoroughly before and after wearing or changing gloves is one of the most important things food handlers can do. However some food operators may get a false sense of security or worse yet; use gloves as an excuse not to properly wash their hands and overuse the single-use gloves thus defeating their purpose. Gloves are in fact an excellent way to reduce the possibility of contaminating ready-to-eat foods and serve as an extra precautionary measure. According to the Centers for Disease Control and Prevention “Gloves reduce hand contamination by 70 to 80% and prevent cross-contamination”. But the key to their efficacy is coupled with proper hygienic practices. Some important tips to remember; • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled surfaces Just remember the single-use gloves are meant to protect the food from you not you from the food. Use these tips as we all work together to protect our health and safety.
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Food Contact Surfaces CleancriticalInspector note: High temp dish machine final risne 165 F (must maintain 180 F)
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Location AccessiblecriticalInspector note: Hand sink not easily accessable - Provide complete unobstructed access to hand sink
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PIC Performing DutiescriticalInspector note: Multiple risk factors Critical violations & non critical violates noted on inspection. PIC must perform duties as required under 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue spatulas tongs single-use gloves or dispensing equipment; and Employees are properly trained in food safety as it relates to their assigned duties. Responsibility of the Certified Food Manager The certified food protection manager is responsible for monitoring and managing all food establishment operations and to ensure that the facility is operating in compliance with food establishment regulations. The certified PIC must be knowledgeable about foodborne illness prevention and must use this knowledge to recognize hazards and take appropriate preventive and corrective actions.
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Consumer AdvisoriescriticalInspector note: Missing disclosure on menu. There are two components to satisfactory compliance: Disclosure and Reminder. Disclosure is satisfied when: (1) Items are described such as: (a) Oysters on the half-shell (raw oysters) (b) Raw-egg Caesar salad and (c) Hamburgers (can be cooked to order); or (2) Items are asterisked to a footnote that states that the items: (a) Are served raw or undercooked or (b) Contain (or may contain) raw or undercooked ingredients.
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Food Contact Surfaces CleanInspector note: Built up soils on can opener blade. • clean all cooking equipment free of built up soils • Clean interior of ice machine free of built up black substance
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Insects Rodents AnimalsInspector note: Evidence of immature flies in prep areas (up and down) ware washing bar areas (up and down) storage areas Wait station. Provide treatment and IPM and Fly control plan prior to reinspection.
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Food Container LabelsInspector note: Food containers not labeled
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Food ProtectionInspector note: Food warmer in basement is not in a prep area • Foreign object in ice machine • No door on mop sink • Open foods not Stored in containers with tight fitting lids • Reusing fish containers for other food items. onions in Container labeled fish.
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Food Utensil StorageInspector note: Ice cream scoop in standing water.
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Food Contact Surfaces DesignInspector note: Worn cutting boards
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Non-Food Contact SurfacesInspector note: No divider between hand sink and beverage storage • Refrig. unit 45°F Cracked glass door on 1 door refrig. • Rusted can opener stem & bracket Rust on grease trap Repair lid on chest type freezer • Rust on exterior of ice machine • Worn & Exposed wood on shelving
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Dishwashng FacilitiesInspector note: Using two bay sink -Not approved. Establishment built after 1999 Food code was adopted.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloth stored on Cutting board.
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Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment & refrig. freezer units free of bulit up soils • Clean all shelving
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Improper Storage of Re-usable UtensilsInspector note: Ice bucket not inverted
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Hand Cleaner Drying Tissue SignageInspector note: No employee hand wash sign at hand sink Remove paper towel dispenser from dump sink • Post employee hand wash sign in all bathrooms used by employees
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Adequate Number Frequency Vermin ProofInspector note: Trash over flowing and remove from next to ice machine and ice scoop
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Improper Maintenance of FloorsInspector note: Clean floor under and behind all equipment • Floor not smooth durable and easily cleanable throughout basement and basement prep.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling pipes exposed in basement prep • Chipped paint on walls and attachments • Hole in ceiling • Replace missing & broken wall tiles
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Inadequate LightingInspector note: No light in female employee bathroom • Provide working lights at all fixtures.
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Rooms and Equipment VentedInspector note: Vent not working in men room Foul odors
What changed since the previous inspection?
Compared with Pass on February 19, 2013: 22 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.