Cooked?✕
Radius Restaurant
April 7, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings7
Failed findings
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Hot HoldingcriticalInspector note: Cooked or partially cooked Burgers piled up on pan ontop of pan put on grill-indirect heat and holding at 95F.140F must be utilized for all hot foods.
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Cold HoldingcriticalInspector note: Rice used for Sushi process at 73F.PIC at time explained he uses temperature as a means of control(41F).approved in writting for this location He then explained that rice is made at 11am and discarded at 2pm(Time as a Barrier-not currently approved for this location).He explained that rice is "seasoned".I tried to find out if accidification is used as a means to make rice stable.I couldn't determine from mixed information given what process is used.PIC did explain that temperature of the rice is not taken after its cooled and stored in refridge.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw shelled eggs stored over drink(beverage) in Walk-in.
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Good Hygienic PracticescriticalInspector note: Multiple staff observed having open beverages in prep and kitchen area's.
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Prevention of Contamination from HandscriticalInspector note: Waitstaff observed handling pastry on plate with barehands.
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Location AccessiblecriticalInspector note: Handsink at bar used as a shelf(items in sink).Handsinks in back observed utilized as utility sinks to fill pans and rinse equipment.
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PIC Performing DutiescriticalInspector note: PIC not performing required duties as evidenced from multiple critical violations noted observed and discussed.CFM not adequately training staff on basic safe food principles and practices/code requirements(CFM not onsite during Inspection).Provide a metal stem food thermometer and use.Staff onsite stated they don't necessary take food temperatures and use a time barrier instead.Discontinue using Time as a Barrier for any food unless approval in writting is granted from the Health Division of ISD.
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Food ProtectionInspector note: Glass bottle stored in customer ice at bar.Use of non approved storage containers(fish containers etc.) for storage.Discontinue and provide proper NSF-7 approved food storage containers.
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Test Kit ProvidedInspector note: No test kit available to test sanitizer in 3bay.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths lying all over tables everywhere.People wiping hands on equipment plates of food used as pot holders.No buckets of sanitizer observed set up anywhere.
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Installed and MaintainedInspector note: Multiple sinks observed dripping.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood sticker is one month past due for service and has old style sticker on hood(refer to Fire and Bldg. Dept.).
What changed since the previous inspection?
Compared with Pass on June 9, 2009: 12 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.