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Peregrine
November 15, 2024 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings1
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Salmon lox 43F. Product out of temperature for less than an hour removed from service and cooled to below 41F.
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Preventing Contamination from Hands (Pf)Inspector note: :Food worker observed handling raw breakfast sausage meat with bare hands. Instructed to wash hands and don clean gloves. Corrected on site.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Cookline handsink obstructed with bread pots pans & equipment. REMOVE. Handwashing practices satisfactory observed at warewashing area sink.
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Nonfood Contact Surfaces (C)Inspector note: Ceiling with buildup of dust & soils including wall mounted HVAC units. Buildup of food soils under and behind cookline equipment and floors inside sprinkler closet off kitchen. Clean to remove.
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Other Liquid Wastes and Rainwater (C)Inspector note: Codensate dripping from wall mounted HVAC unit onto equipment. Repair. Wash/rinse/sanitize all exposed equipment.
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Mechanical-Ventilation (C)Inspector note: Establishment with condensation mist from HVAC wall mounted units soils collecting on walls and ceilings. Several induction cook tops that appear to be self ventilated and combi oven. To refer to BFD Lek Moy to assess to ensure in compliance.
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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.