Rebecca's Cafe

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on March 25, 2010: 7 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.