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Rebecca's Cafe

April 1, 2010 · Administrative hearing

🫥not rated

official resultAdministrative hearing
inspection typeEating & Drinking
failed findings5
critical findings4

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

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Failed findings

Hot Holdingcritical

Inspector note: 4-1-2010:Cooked sausage holding in pan at 120F.Cooked eggs at 80F - ?????.Please provide proper temperature of Food at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sliced deli meat(poultry) stacked high at 50F+.Tuna and fresh mozzerella cheese at 47F-two different holding units.Cooked poultry in rear prep refridge at 55.3F(Staff confirmed that product wasn't verified during the cooling procedure). Inspector had to prompt staff to institute corrective actions(?????).4-1-2010:American cheese holding in top of prep refridge at 60F.(??).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Staff member wearing a Blue shirt using the handsink out front to dump waste and rinse coffee air pots etc.(???????).4-1-2010:Staff observed again usinh handsink to fill up pan????
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Although PIC seems like a nice guy he isn't assurring staff follow proper procedures to provide proper safe and sanitary practices as evidenced through inspection and from interview.There also seems like basic knowledge on Code requirements has been forgotten(Use of handsinks Cooling requirements-verifying time/temperature controls use of veg. wash properly not calibrating metal stem thermometer which infact turned out to be inaccurate etc.See violations noted).Revisit and provide ALL required information.4-1-2010:Critical violations still exist(Hot/cold holding temperatures and improper use of a handsink).
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Establishment utilizing a practice for bread for customer without proper means of protection against contamination(Front counter).Staff and supervisor using a trash barrel filled with trash as a tabletop for Foodstorage(Sheetpan on and sandwiches ontop of that???Discontinue using trash receptacles as Food storage equipment).
code 08-3-305-307.11* · lower-severity findingstatus: Fail

Checks marked passed

Food Thermometers Provided

Inspector note: PIC using a metal stem thermometer to monitor Food temperatures that hadn't been calibrated.If PIC thermometer was used and temperatures taken from his thermometer a 20F difference in a negative way would be reflected.Provide proper equipment.
code 05-4-302.12* · lower-severity findingstatus: Pass
Washing fruits and veg's.

Inspector note: PIC states that the concentration for the veg. wash used should be between 5-10ppm.The posted recommended usage from the manufacturer is 60-80ppm.The wrong test kit appears to be in place also.
code 08-3-302.15* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Inadequate space between handsink and steam table(adjacent to one another) in rear prep area.Provide adequate space or splash gaurd.
code 15-4-202.16* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 25, 2010: 1 finding appeared for the first time. 4 findings recurred. 3 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.