Cooked?✕
Park Sq Cafe
September 8, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings20
- critical findings8
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: Heavily dented soiled cans in the storage shelf. Discard.
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CoolingcriticalInspector note: Cooked chicken cooling in room temperature 80F. Chicken noodle cooling in deep plastic containers inside refrigerator. Grilled potato cooling in deep plastic comtainer inside refrigerato in 15 Mins from 120F-119F. Cool properly.
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Hot HoldingcriticalInspector note: Cooked beef 107F-120F chicken 118F.Maintain at 140F or above.
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Cold HoldingcriticalInspector note: Sliced turkey 47F Sliced corn beef 46F. Maintain at 41F or below.
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Separation Segregation Cross ContaminationcriticalInspector note: Observed employee using the same utensil to remove raw and ready to eat foods. Discontinue. Use separate utensils.
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Adequate Handwashing/Where/When/HowcriticalInspector note: No soap and paper towels at the hand sink. No evidence of employees washing their hand. Review the hand washing practices.
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PIC KnowledgecriticalInspector note: PIC unable to answer questions regarding illness policy and proper cooling methods consumer advisory.Materials provided.
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Consumer AdvisoriescriticalInspector note: Consumer advisory only with reminder part. Post a full proper Consumer Advisory with a disclosure and reminder.
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Food Contact Surfaces CleanInspector note: The interior of ice machine soiled. Clean and sanitize properly. Can opener blade cutting boards stored containers do not appear clean the sight and touch
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Food ProtectionInspector note: Water from melting of ice falling over broccoli and other produce. Store properly. Drain ice properly. Potatos stored on the ground. Elevate 6 inches or more.
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Food Utensil StorageInspector note: Utensils for cooking hamburgers stored against the wall in the warewash area. Store in a clean and sanitize area.
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Food Contact Surfaces DesignInspector note: Cutting boards heavily scored and soiled. Resurface or replace.
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Dishwashng FacilitiesInspector note: The sanitizer bay in the three bay sink next to the hand sink without barrier. Place a barrier or move it to the other side. Clean the exterior walls of three bay sink.
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Non-Food Contact Surfaces CleanInspector note: Clean the exterior of all the equipments shelves interior of cooling units exterior and interior of warewashing area hand sink.
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Hand Cleaner Drying Tissue SignageInspector note: Hand wash sink with no soap or paper towels. PIC replaced them.
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Adequate Number Frequency Vermin ProofInspector note: The trash containers very odorous. Clean and sanitize.
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Floors Designed Constructed InstalledInspector note: Floor damaged along the cooking line. Repair.
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Improper Maintenance of FloorsInspector note: Floors under around and between equipment soiled with food debris and grease. Clean properly.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls and cealing tiles soiled near the warewash area and some parts of cooking line. Clean properly. Repair the holes in the wall.
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Premises MaintainedInspector note: Personal items stored on or next to food items in the dry storage are. Discontinue. Store in a seperate area away from food. Elevate the brooms from the ground.
What changed since the previous inspection?
Compared with Fail on December 30, 2013: 12 findings appeared for the first time. 8 findings recurred. 6 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.