Cooked?✓
Pasta Beach
November 15, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 9 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Hard boiled egg cold holding at over 50+F.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff at dishwasher observed going from handling soiled dishes to picking up clean/sanitized dishes without changing gloves nor washing hands.
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Good Hygienic PracticescriticalInspector note: Waitstaff observed cuting Fruit for drinks with bare hands.Wait staff also observed using bare hands to pick fruit up and put on glass(Questionable as to whether staff drinking from open beverage containers-various areas at both front and back of house).
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Location AccessiblecriticalInspector note: Handsink in service area by grill used as a shelf(Sheet pan over unit with storage on sheet pan).Remove and discontinue blocking access to handsinks.
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PIC Performing DutiescriticalInspector note: PIC not performing duties as required by evidence of ROP being performed onsite without the required HACCP plan variance in place.Machine bags and product evidenced onsite.Remove all.Staff either not adequately trained in food safety or PIC not monitoring staff for compliance as evidenced by violations cited during inspection today.
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Reduced Oxygen PackagingInspector note: Establishment Vacuum sealing meat/fish product onsite without the required Haccp plan/variance in place.Evidence of product in refrigeration machine and bags onsite.Discontinue practice immediately until approved.
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Food ProtectionInspector note: Multiple use of fish bins to store other food product.Please provide proper nsf storage containers for bulk food storage.Use of milk crates as storage shelving.Discontinue use of milk crates and provide proper shelving.PIC/staff vacuum sealing product onsite without the required HACCP Plan in place.No idea if staff are providing proper practices.Product onsite should be destroyed by establishment and bags and machinery need to be removed from establishment.
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Wiping Cloths Clean SanitizeInspector note: Multiple uses of sponges.Discontinue use of sponges on food contact surfaces.
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Non-Food Contact Surfaces CleanInspector note: Multiple items stored in side mop sink.Remove everything from mop sink(need to use daily.It is not a locker).Properly hand up brooms/mops from mop sink.
What changed since the previous inspection?
Compared with Fail on November 3, 2011: 9 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.