Cooked?✕
Phinista Cafe
August 25, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings11
- critical findings3
Failed findings
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Reheating for Hot Holding (P)criticalInspector note: Observed previously cooked egg from the presmise reheated to less than 165F for the Breakfast Bahn Mi temperature was 126F; reheated foods should be reheated to at least 165F.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Observed whole shell raw eggs stored at ambient in the back kitchen area at 67F cooked egg stored in the sandwich style cooler stored on top of the hotel pans on a plate at 65F opened sweetend condenced milk stored on the counter at the barista area at 70F and two cambros of pickled carrots and daikon in a basement refrigerator at 53F. The person in charge states the shell eggs had been out of mechanical refrigeration for about an hour and placed them into the cooler to properly cool to 41F the cooked egg was voluntarily discarded the pickled carrot and daikon cambros were placed in an ice bath and the opened sweetened condensed milk was voluntarily discarded; hold cold TCS foods at or below 41F.
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Conformance with Approved Procedures (P)criticalInspector note: A request for variance was granted for use of the three compartment sink as a prep sink but the required operating procedures for using the sink as a prep sink were not followed: the three compartment sink was not cleaned and sanitized before use as a prep sink and the provided collanders rest on the bottom of the sink when in use which is also against the approved operating procedures that were approved by the board of health; retrain staff to follow approved procedures for use of the three compartment sink as a prep sink to prevent possible contamination.
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: The location is using a new high temperature warewashing machine which replaced the chemical warewashing machine from prior inspections but could not produce an irreversible thermometer; provide an irreversible thermometer.
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Controlling Pests (Pf)Inspector note: In the basement observed small dark rodent droppings behind equipment around the perimeter of the basement room; have your pest control operator perform a service and as many services as required to provide a clean (no activity no evidence structural voids have been filled and sanitation is acceptable) and send the IPM style reports to isdhealth@boston.gov and clean and sanitize the basement of droppings.
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Effectiveness-Hair Restraints (C)Inspector note: Observed employees handling and preparing foods without wearing hair restraints; provide effective hair restraints for staff who are handling or preparing foods.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed a matcha whisk stored in 70F soiled water; in use utensils should be stored in cool running water on a clean and sanitized surface or in water 135F and above.
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Miscellaneous Sources of Contamination (C)Inspector note: Observed a food handler bring the food processor that was uncovered and in the basement that does not have a ceiling up to the food prep area on the first floor and process vegetables without cleaning and sanitizing the food processor prior to using the machine to process food; clean and sanitize food contact surfaces or keep them protected from contamination when not in use.
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(B) Cooling Methods (C)Inspector note: Observed cooked rice stored in sealed containers cooling in the refrigerator follow only the approved cooling procedures as discussed.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: Observed the sprinkler pipes above the first floor food prep and barista area heavily soiled with dust buildup; clean and sanitize of soils. The basement floor in front of the refrigerators are soiled with stains; clean and sanitize of stains and soils.
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Floors Walls and Ceilings Utility Lines (C)Inspector note: At the first floor food prep and barista area observed exposed utility lines directly above where food prep is happening; provide enclosed pipes to prevent contamination of the food prep area.
What changed since the previous inspection?
Compared with Pass on August 20, 2026: 11 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.