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Pho Pasteur

September 24, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Review proper hand washing and glove changing with the staff. The soil on the door handles suggests that they are not hand washing or glove changing with proper frequency.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: The walk-in refrigerator was operating at approximately 45 F during the inspection. It is reported to have been opened and closed frequently during the morning's food preparation. The unit should be serviced to confirm that it can maintain an internal temperature of 41 F or below at all times. While the technician is on-site the technician should inspect the three-door flip-top unit that is closest to the dining room. That unit appears to be operating at 43 to 45 F.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the handles to the refrigerators along the main cooking line. The build-up on the handle closest to the walk-in refrigerator is significant.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 2, 2011: 3 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.