Cooked?✕
Post 390
October 9, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings14
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Spearpoint oysters at service line stored on ice overfilled and at temperatures of 44F-56F. Product must be stored at 41F or below. Multiple temperatures taken and at time of inspection the Spearpoint Oysters above 41F for a period longer than 3 hours per PIC were voluntarily discarded by the PIC. A total of 104 Oysters were discarded and distroyed.
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Separation Segregation Cross ContaminationcriticalInspector note: Oysters and ice in display at service line overfilled causing melting ice to drain and drip over the front of the display on to the counter below where RTE foods are held. Corrected at time of inspection. Sore foods properly to reduce risk of cross contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Employees unable to properly wash hands with no soap- Corrected
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PIC Performing DutiescriticalInspector note: PIC at establishment must properly monitor cold holding temperatures of products. PIC must properly store and hold shell stock tags for oysters received and stored
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Tags & RecordsInspector note: At the time of inspection shellfish tags for the dates August 16- September 04 2018 were unavailable for review. Establishment must properly store and maintain shellfish tags for a minimum of 90 days
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Food Contact Surfaces CleanInspector note: Glasses being washed at time of inspection in glass washer located on second level warewashing with 0ppm chlorine- Discontinue using until proper repairs are made
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Food Utensil StorageInspector note: Utensils stored in stagnant water at multiple areas throughout kitchen- Discontinue
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Food Contact Surfaces DesignInspector note: Multiple racks used in dishwashers heavily worn or broken- Replace
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Non-Food Contact SurfacesInspector note: Wrapping around soda lines at lower bar heavily damaged- Repair
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Dishwashng FacilitiesInspector note: Dishwasher located in warewashing on 2nd level with 0ppm chlorine- Must be maintained at 50-100ppm. Discontinue use Ecolab called at time of inspection for service
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Non-Food Contact Surfaces CleanInspector note: Cabinets below fryolators with heavy grease buildup- Clean with proper frequency
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Hand Cleaner Drying Tissue SignageInspector note: No soap available at handwash sink in lower bar- Corrected at time of inspection
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Improper Maintenance of FloorsInspector note: Floors under and around equipment with soils and debris- Clean
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls behind dishwasher in Tavern KItchen with black mold like buildup- Clean
What changed since the previous inspection?
Compared with Pass on August 6, 2018: 14 findings appeared for the first time.
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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.