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Phoenicia

August 10, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: Spoiled vegetables should be promptly removed from storage containers and set aside for disposal.
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Staff and ownership should better manage vegetable stock to reduce chance for spoilage. Spoiled products should be promptly removed segregated and discarded. Ownership and management must resume active management of the establishment.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: The edges of the food preparation tables are worn exposing the untreated wood surfaces beneath. The worn edges must be properly sealed to make the edges smooth durable and cleanable.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: The flip-top cold holding unit cannot maintain internal food product temperatures below 41 degrees F without ice. The unit must be repaired to provide proper mechanical refrigeration. The dish machine is not operating properly. The dish machine must be repaired or replaced if the establishment is to return to china service. The basement ice machine is not operating properly and should be repaired. • The kitchen hoods have no filters. The filters must be replaced and properly installed and maintained. The Fire Prevention Division will be notified.
code 15-4-202.16* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Replace the missing floor tiles within the kitchen to render the floor smooth durable cleanable and non-absorbent.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Wash the kitchen walls behind the food preparation areas to remove grease and food debris. Replace the missing wall tiles behind the 2-bay sink and dish machine.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Food Utensil Storage

Inspector note: Discontinue the storage of knives and other utensils between tables and equipment. The sides of the tables and equipment are not properly cleaned and sanitized.
code 10-3-304.12* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: The staff are not properly setting up operating and maintaining the existing two-bay sink. Approved detergent sanitizers were not present on-site. Staff members left to purchace the detergent sanitizer. The bleach will only be utilized in the sanitizing buckets.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Provide proper equipment test strips for the detergent sanitizer and the chlorine sanitizer.
code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 22, 2009: 4 findings appeared for the first time. 2 findings recurred. 3 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.