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Pikalo J.P.

October 21, 2015 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings2
critical findings0

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Failed findings

Toilet Enclosed Clean

Inspector note: Provide a self closing door for restroom in kitchen area.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: Provide a cover for trash cans in kitchen area.
code 33-5-501.13-.17* · lower-severity findingstatus: Fail

Checks marked passed

Hot Holdingcritical

Inspector note: Chicken patty chicken and cheese patty between 111F and 134F. Must be stored at or above 140F. Monitor.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Discontinue to store raw product above cooked uncovered product.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: Witness staff eating behind counter. Review with staff to discontinue to eat in kitchens at prep tables.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand sink blocked with fan and other equipment. Discontinue to block sink so that staff can wash hands more often.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC needs to review with staff proper hygenic practices. Staff should not be eating in kitchen area. All drinks should have a cover. PIC needs to have staff properly store cooked and ready to eat foods in refrigerator. Provide an area for staff to store personal items.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Provide labels for bulk food containers. Provide labels for containers that are in retail area.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Thermometers Provided

Inspector note: Provide a food thermometer for staff to use to check final cooking temperatures and cold and hot holding temperatures.
code 05-4-302.12* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Provide an area to store soiled equipment. At this time soiled equipment in wash and sanitize bay.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Re-use of Single Service Articles

Inspector note: Discontinue to use poland spring bottles for juices. Provide container that can be properly cleaned as discussed.
code 26-4-502.13* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Removes all presonal items and store properly. Properly store items that do have to do with cooking. Clean and organize prep area and shelves.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 14, 2015: 2 findings recurred. 10 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.