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Paraiso Restaurant
October 26, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings13
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: steamtable/fish 100 degrees/properly store all foods in steamtable wells at 140 degrees or above
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Cold HoldingcriticalInspector note: bread pudding/ 50 degrees/properly hold at 41 degrees or below
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Separation Segregation Cross ContaminationcriticalInspector note: 2 door glass/properly store all raw foods
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Location AccessiblecriticalInspector note: do not block access to front handsink/remove boxes and water cooler
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Food ProtectionInspector note: 2 door glass/properly cover all foods in reach in remove all foods and reach-in from common hallway provide secured area for all food storage
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Dishwashng FacilitiesInspector note: 3 bay sink/provide 3 drain plugs for sink
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Equipment ThermometersInspector note: walk in/provide internal thermometer to unit
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution
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Hand Cleaner Drying Tissue SignageInspector note: restroom/provide refill of liquid soap and paper towels
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Outside Storage Improperly MaintainedInspector note: clean outside grounds of loose debris/contact landlord and remove old grease barrel and oven
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Improper Maintenance of FloorsInspector note: clean floor area under dry storage shelving
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: replace screen to rear door
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Premises MaintainedInspector note: clean/organize front register area common hallway storage/clean/organize
What changed since the previous inspection?
Compared with Pass on August 14, 2009: 13 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.