Pomaire Boston Chilean Grill

• official resultFail
• resultFail
• inspection typeMobile Food Walk On
• failed findings17
• critical findings6

← Back to the current restaurant page

Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: empanadas 112 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: raw beef 62 degrees/raw chicken 60 degrees/ veggie mixture 60 degrees/provide proper temperature of 41 degrees or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: properly store all raw foods in reach in unit/raw chicken should be stored on lower shelving
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: observed employee leave truck return to truck and begin taking/making orders without washing hands/properly train staff on when where how of handwashing
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: handsink/remove items stored in sink/provide clear access
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: provide allergen certificate for certified food manager discontinue fod prep on truck/potatoes not peeled/cutting and dicing whole vegetables/all prep work must be done at base of operations post proper allergen warning on menu
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: properly clean/sanitize all knives and cutting boards
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️PHF's Properly Thawed
  Inspector note: properly defrost all foods under refrigeration
  code 06-3-501.13* · lower-severity findingstatus: Fail
• ⚠️Clean Cloths Hair Restraint
  Inspector note: provide proper hair restraints
  code 13-2-304/402.11* · lower-severity findingstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: resurface/replace worn white cutting boards
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: 3 bay sink/provide proper set up of sink/remove foods stored in sink/warewashing only
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: clean interior/exterior of all reach in units and cooking equipment
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: handsink/hot water 90 degrees/providehot water under pressure at110 degrees
  code 29-5-201/02.11* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: move all equipment andclean floor to remove grease build up clean exterior step of truck
  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: clean doors and walls to remove build up of soils keep rear door closed at all times/provide proper screening to service window
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail
• ⚠️Premises Maintained
  Inspector note: clean/organize truck/remove all unnecessary equipment
  code 42-6-501.113/.114* · lower-severity findingstatus: Fail
• ⚠️Soiled Linen Storage
  Inspector note: provide proper storage of soiled cloths
  code 44-4-802/03.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 3, 2017: 17 findings appeared for the first time.

Browse this restaurant's inspections

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.