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Rainbow Restaurant

November 6, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings13
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Chicken in Hot Holding unit 90 degrees Ducks 100 degrees Pork 110 degrees Hot Holding temperature is 140 degrees or higher
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: garlic in oil being kept out are room temperature 67 degrees
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Inadequate Hand Washing while cooking and food preparation.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Restore Hi Temp dish Machine to working order for proper Sanitizing of dishware
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: Hands Sinks not accessible or properly stocked with soap or paper towels. Correct
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Cooking equipment and attached pipes encrusted with grease
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Remove all cardboard boxes from Basement food service.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Remove acid discontent using cardboard. boxes in food service • Replace all cardboard or plastic bags with food grade containers throughout. • Replace broken utensils or chipped china • Replace wooded table with a food grade equipment.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Keep wiping cloths in pails of Sanitizer according to Code requirements
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: All the nonfood contact areas very dirty Clean with attention to under small refrigerator • clean shelving and reseal where rusty or peeling paint • utensils in container by Small refrigerator dirty and need to be sanitized.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Degrease walls and pipes in Basement Preparation area • Floor dirty. clean with Attention to under and between equipment • Floor dirty. clean with attention under shelving
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Wales in Kitchen dirty-clean throughout
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove all unnecessary articles from Store Room and Prep Area. you need to be able to clean under shelving -Pest Control company needs to treat area around baseboard _ Provide Pest company's report
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 24, 2007: 13 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.