Raphael Caribbean Cuisine

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked chicken inside of the stove top at 107F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Cooked chicken was reheated at the time of the inspection to 165F to ensure no bacterial growth. Cooked beef patties in glass hot holding unit at 120F. Disocontinue and ensure all TCS foods are being maintained at 135F and above.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Food Temperature Measuring Devices (Pf)
  Inspector note: No food thermometers available at the timemof the inspection. Provide.
  code 590.004/4-302.12-PF** · serious findingstatus: Fail
• ⚠️Wiping Cloths Use Limitation (C)
  Inspector note: Soiled wiping cloths observed being left ouot on counter tops. Discontinue and store in a proper sanitizing solution.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood-Contact Surfaces (C)
  Inspector note: Glass door missing to the front hot holding unit. Replace in order to ensure proper hot holding temperatures. Tin foil pans being used in place of glass panel.
  code 590.004/4-202.16-C* · lower-severity findingstatus: Fail
• ⚠️Outside Receptacles (C)
  Inspector note: Lid missing to the outside dumpster. Replace in order to minimize any rodent activity.
  code 590.005/5-501.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 16, 2021: 5 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.