Cooked?✓
Piperi Restaurant
July 8, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Grilled chicken at steam table with hot holding temperature of 101F. Ensure hot holding of PHF foods maintained at 140F or above. PIC took immediate corrective action and reheated food held out of temperature for one hour.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring proper hot holding temperatures cold holding temperatures cooling methods general cleaning and facility maintenance and proper food storage. Provide additional training and active managerial control as it is defined in the 1999 food code.
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Food Contact Surfaces CleanInspector note: Dry food storage bins in back area with buildup. Wash/rinse/sanitize/air dry. Clean with proper frequecny.
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Inadequate Facilities/Cooling MethodsInspector note: Shredded cabbage salad mixture prepared same day with temperature of 47F. PIC stated had been prepared same day and placed in a deep pan and placed in refrigerated servicing line unit. Ensure all PHF foods are cooled to 41F or below before being presented for sale. PIC took immediate corrective action to cool prouduct by increasing surface area and placing under refrigeration at 38F.
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Food ProtectionInspector note: Observed several dry food goods being stored on floor rear prep area. Elevate all foods off the floor by 6".
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Clean Cloths Hair RestraintInspector note: Observed employee preparing salad without hair restraint. Provide.
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Dishwashng FacilitiesInspector note: Two drain plugs at three compartment sink. Provide three drain plugs.
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Equipment ThermometersInspector note: Refrigerated unit at service line without internal equipment thermometer. Provide.
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Wash Rinse Water Clean Proper Temperature.Inspector note: Three compartment not set up properly for sanitizing of equipment. Maintain three compartment sink with 110F soapy water clean rinse water and properly dilluted sanitizer when cleaning equipment.
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Non-Food Contact Surfaces CleanInspector note: Handles on several refrigerated units at servicing line with buildup. Clean to remove.
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Improper Maintenance of FloorsInspector note: Heavy buildup under and around cookline equipment under and around equipment in prep tables throughout the establishent. Thoroughly clean all floors throughout under and around equipment. Water pooling under three compartment sink in warewashing area. Clean to remove. Determine source make neccessarry repairs and provide detailed plumbers report. PIC stated plumber had made neccessary repairs day of inspection. Provide detailed report on repairs made.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker expired. Provide current properly hole punched hood sticker from a licensed BFD hood maintenance company. Hood filters with buildup of grease. Clean to remove.
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Dressing Rooms Clean/Lockers ProvidedInspector note: Employee shoes and personal clothing artcles strewn on floor on back stairway. Provide lockers/designated area for storage of personal articles in back area.
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Mop Sink not ProvidedInspector note: Mop sink not fully enclosed with door broken off. Fully enclose mop sink.
What changed since the previous inspection?
Compared with Fail on July 1, 2016: 14 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.