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Quality Mart

October 28, 2015 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings1
critical findings0

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Failed findings

Premises Maintained

Inspector note: Basement area cluttered with old equipment empty boxes and debris.Maintain basement area clean and organized.Remove all unnessary items and trash.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: Pickles Jalepenos Banana peppers all 50-60F at cold prep station.PIC voluntarily discarded items.Maintain all cold holding 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand sink obstructed with equipment.Maintain handwash area accessilble for proper handwashing at all times.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Chemical spray bottles being stored with clean equipment.Store all chemicals in a designated area away from clean equipment and food service items. • No sanitizer available on site to test.Maintain proper sanitizer needed during operating hours.PIC is correcting.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC must re-train and monitor staff on proper cold holding cleaning handwashing preparing of food items and food safety.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Thermometers Provided

Inspector note: Provide metal stem food thermometer.
code 05-4-302.12* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Provide proper hair restraints in deli area.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Observed several soiled utensils stored on deli prep counter.Discontinue .Maintain in use utensils clean and dry.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Cold hold table not maintaining product 41F or below.Repair
code 15-4-202.16* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Multiple soiled utensils and equipment stored in 3 bay sink and on the floor under the sink area.Discontinue.Provide designated area for soiled wares.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide internal thermometers for refrigeration units.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: Provide proper Quats test kit.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Provide proper sanitizer solution for all in use wiping cloths.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean interior and exterior of microwave oven. Clean and sanitize all prep tables . Clean interior/exterior of lower refrigeration unit under slicer table. Clean door runners of deli case.
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Deli area floor lined with cardboard boxes.Remove.Maintain floors smooth durable and cleanable.PIC will dispose all cardboard.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Ceiling tiles missing.Replace.PIC states there was a leak that is being repaired.Tiles will be replaced upon completion of repair.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 21, 2015: 1 finding recurred. 15 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.