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Petit Robert Central

February 17, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings6

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Failed findings

Hot Holdingcritical

Inspector note: PHF Foods stored on top of oven out of temperature including chicken at 124-126F potato at 122F Hollainaise sauce at 110-111F.(Repeat issue).All PHF's have to be stored properly and maintain a temperature of 140F and/or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cooked quiche holding at room temperature(68-70F)/(Repeat issue).Chicken salad item in refridge on top portion of refridge unit that was piled high in pan at 47F.Ground beef at 45F(same unit).Risotto at other end in top portion of refridgerated unit without a lid at 49F.Sliced beef at 49-50F.Soup at 46-47F.Provide proper temperature requirements of 41F and/or below for all phf's.(Repeat issue).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw shelled eggs stored over olives(RTE food(s)) in Walk-in.Duck stored with pork/beef in walk-in.Properly store foods to help avoid against possible cross-contamination.(Repeat issue).
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink in dishroom has brooms glass racks stored infront of handsink as well as squeegee scrubpads in sink.2nd side bar also has straw and lemons in sink.Properly utilize utility sink to dump.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Labeled Common Namecritical

Inspector note: Multiple bottles not labeled."Toilet Bowl" stored at bar and used in sinks per staff working at bar????Discontinue use of toilet bowl cleaner on food service equipment.Properly clean and sanitize.
code 41-7-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: In absence of Head chef who is in charge to make sure proper food safety requirements are met???Please ensure that these"Repeat critical food safety requirements are met on a consistent basis".Although staff today may be considered knowledgeable of the Code requirements/and food safety it was evident by the multiple cross-contamination and temperature abuse practices observed that the PIC was not performing his/her required duties.Provide.Thankyou!!
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Used mop/head stored accross top of 3bay sink.Discontinue practice and properly utilize mop sink and closet for storage.Many bacteria/viruses can be picked up from floor and transferred via mop to 3bay sink where washing and sanitizing of pots/pans occur.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Staff observed cooling potato next to steamer unit that was blowing extreme hot air out the sides of door.(???).Provide proper practices.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Waitstaff handsink by bar not functioning.many other handsinks near by.Please ensure that staff properly wash hands when needed.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Dressing Rooms Clean/Lockers Provided

Inspector note: Staff street clothing stored together with customer food in storage room.Properly seperate.
code 40-6-305.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 12, 2010: 10 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.