?

Pops Restaurant

October 23, 2007 · Temporary permit action

🫥not rated

official resultTemporary permit action
inspection typeEating & Drinking
failed findings6
critical findings6

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

← Back to the current restaurant page

Failed findings

Spoilage Unsafe Foodcritical

Inspector note: Needed to discard several cans that were not labeled and rusty
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Coolingcritical

Inspector note: No cooling procedures or methods in place fn cooling cooked food.Duck confit cooled in deep pan overnight at 50F in walk-in.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Hot Holding food temperatures out of Code requirements. Potatoes onions mushrooms were sauteed / blanched in oil then placed at room temperature for unknown time.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cold Holding food temperatures out of Code requirements. Multiple phf's stored on sheet pans above the fill line of the sandwich / salad units. Temperatures between 48F - 56F for cooked sausage. feta cheese deli salads.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: No person in charge Chef referred back to owner who was not on site. Did not know requirement for assigned PIC.
code M-2-101.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not performing duties. Chef without a thermometer to check temperatures not monitoring duties of employees as evident by risks / criticals. Ice cream made on site. No permits or lab reports.
code M-2-103.11*** · critical food-safety factorstatus: Fail

Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Prosciutto stored with raw beef covered in juices. Chef to discard.
code 08-3-302.11/3-304.11*** · critical food-safety factor
Good Hygienic Practicescritical

Inspector note: Open beverage sitting on sandwich unit.
code 12-2-401.11-.12*** · critical food-safety factor
Prevention of Contamination from Handscritical

Inspector note: Employees observed preparing sandwiches with bare hands.
code 12-3--301.11*** · critical food-safety factor
Location Accessiblecritical

Inspector note: Hand sink inaccessible. Blocked with equipment in front of unit.
code 31-5-204/05.11*** · critical food-safety factor
Food Thermometers Provided

Inspector note: PIC without a food thermometer.
code 05-4-302.12* · lower-severity finding
Food Contact Surfaces Design

Inspector note: Replace heavily scored cutting boards. Unable to maintain clean.
code 14-4-202.11* · lower-severity finding
Wiping Cloths Clean Sanitize

Inspector note: Soiled cloths not placed in sanitizing solution between use.
code 21-3-304.14* · lower-severity finding
Clean Equipment & Utensils Storage

Inspector note: Clean equipment placed on soiled shelving and subject to contamination.
code 24-4-903.11* · lower-severity finding
Installed and Maintained

Inspector note: Low temperature dishwasher - Wash rinse 90°F -Minimum - 120° F. Pic stated plumbing problem.
code 29-5-201/02.11* · lower-severity finding
Hand Cleaner Drying Tissue Signage

Inspector note: Provide paper towels in a dispenser at all sinks.
code 32-6-301.11-02.11* · lower-severity finding

Browse this restaurant's inspections

More restaurants in South End

See every restaurant in South End →

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.