Cooked?✕
Pressed Cafe
December 26, 2024 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings2
Failed findings
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When to Wash (P)criticalInspector note: Employees not washing hand upon return to work station doning on clean gloves
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(A) Gloves Use Limitation (P)criticalInspector note: Multiple food handlers prepping foods continously wear single use gloves - Handling many types of food items including raw animal products soiled equipment PIC started taking corrective action during inspection Glove education materials during
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No kit and written procedures Kit contents discussed with PIC Written instructions provided and reviewed during inspection
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Consumer advisory missing disclosure on menus and menu board Consumer Advisory Wording and Signage If raw undercooked or food cooked-to-order is served insert the following in menus (including take-out menu) and on menu boards: 1. Asterisk (*) food items such as hamburgers steak or eggs cooked to order raw fish shellfish and raw egg Caesar salad. 2. At the bottom of the menu state either of the following statements (exact wording) no smaller than 11 font (the same size as this type): “These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness.” OR “These items are cooked to order and may be served raw or undercooked.Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.”
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: No irreversible measuring device
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Sanitizing Solutions Testing Devices (Pf)Inspector note: No quats test kit (3 bay sink)
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Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Inspector note: Irreversible measure device 150 F on high temp dish machine Dish machine company called during inspection 3 bay sink with quats is being used until high temp dish machine is in compliance
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Wiping Cloths Use Limitation (C)Inspector note: Wiping cloths not stored in a sanitizing solution - Ware washing Food prep Food serving Bar Barista areas
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(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)Inspector note: High temp dish machine wash temp 120 F
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flagged at inspectionInspector note: Allergen poster not posted - I provided the new poster during inspection Allergen notice not worded and posted on all menus per code Allergen Awareness Wording and Signage ? Post statement in menus on the menu board or at the counter where food is ordered (use the exact wording): “Before placing your order please inform your server if a person in your party has a food allergy.” ? Post in lettering that is no smaller than the smallest font on the menu board or in the menu. The customer needs to be able to read it.
What changed since the previous inspection?
Compared with Pass on May 10, 2024: 10 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.