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Parish Cafe
November 22, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings5
Failed findings
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Cold HoldingcriticalInspector note: Salad refrigeration unit(50° F & 50° F) Tuna 52 F Chicken 50 F Ground beef 60 F Chicken 46° F Ground fish 44 ° F sausages 45 °F Bleu cheese 52 F Refrigerated draws 53 F Chicken 50 F Ground fish 50 F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw animal (Ground fish fish and meats) products stored together -Raw poultry and meats must be store separately or below ready to eat cooked foods to avoid cross contamination. The order of foods is based upon the required minimum internal cooking temperature of each food.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers wearing disposable gloves to perform multiple food handling tasks. Handing raw fish and then duties leaving and returning to work station not removing gloves and properly washing hands food handler handling raw eggs and started to go to walk in refrig. wearing same gloves until she was instructed to remove gloves. observed food handler not washing hands before putting on gloves Observed employee rinsing hands in 3 bay sink Observed no hand washing by food handlers/ware washing staff unless instructed to do wash hands. The certified food protection manager shall conduct a training on when/where/how to wash hands and to proper use of disposable glovesi mmediately. • observed certified food protection manager wiping hands on dirty towel
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Prevention of Contamination from HandscriticalInspector note: observed food handler making salad with bare hands
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PIC Performing DutiescriticalInspector note: Duties 2-103.11 Person in Charge. The person in charge shall ensure that: The establishments operates in compliance per code at all times;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 by the certified food protection manager per code 3 refrigeration units in use not maintaining 41 F or below
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Food ProtectionInspector note: Bulk food containers not labeled and properly covered • Items stored on ice machine • Scoop stored in container of water - At rice cooker
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Non-Food Contact SurfacesInspector note: Door handler on 1 door freezer is not NSF grade approved • Rust on bottom shelving of prep tables • Rust on shelving in walk in unit
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Dishwashng FacilitiesInspector note: No drain plugs for 3 bay sink
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Improper Storage of Re-usable UtensilsInspector note: Ice buckets stored on floor - Ice buckets must be inverted & raised above the floor
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Improper Maintenance of FloorsInspector note: Floor not smooth durable easily cleanable - Chipped peeling paint Built up soils on floor under and behind all equipment Rust on grease trap
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Pest strip on bottom of door in disrepair - Pest Proof doors to the exterior Built up soils on Walls ceilings and attachments throughout Prep/Kitchen/ware washing areas (main and basement levels) Walls and attachments not smooth durable and easily cleanable - Basement prep and employee bathroom Dusty ceiling fixtures in employee bathroom and ladies room
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Anti-ChokingInspector note: No employee on the premises at time of inspection trained in anti-choking - While food is being served there shall be an employee trained in anti-choking
Checks marked passed
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Pesticide UsagecriticalInspector note: Can of raid stored on top of lockers
What changed since the previous inspection?
Compared with Fail on November 18, 2016: 2 findings appeared for the first time. 10 findings recurred. 1 previous finding 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.