Rebecca's Cafe

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Tuna salad stacked 3 high in a front grab - n go refridge was at 48-49F.Deli meat in refridgeration at various levels in prep refridge(with lids open and no customers present was at 46-50F).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw shelled eggs stored over watermelon in Walk-n.Posted info in Walk-in on proper procedures(??????)Management needs to ensure staff are following procedure.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: Previously cooked ground beef wrapped up tight in Walk-in at a temperature of 46.5F(Please review proper procedures).
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Food Thermometers Provided
  Inspector note: Food thermometer that asst. manager using was registering at 20F when placed in ice water.Please review with staff required procedures.I know there are a slew of educational info. posted to help staff but I'm not sure staff are knowledgeable about Requirements(as observed from interaction with staff and some staff unfamilar with requiremments nor utilizing posted info. as reference).He told me that product temperatures taken this am was at 40F(Thermometer is 12F off).
  code 05-4-302.12* · lower-severity findingstatus: Pass
• ✓Washing fruits and veg's.
  Inspector note: Management utilizing vegy wash with posted instructions to utilize at between 60-80ppm(The test kit onsite used by management was 0-50ppm(???????).
  code 08-3-302.15* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: Condenser in walk-in leaking with pan under leaking pipe that is full of water and being knocked onto other food product.If an issue occurs thats not normal procedure then additional safegaurds need to take place to ensure food protection(Food still stored under affected area pan was full of water-not emptied frequently to prevent contamination etc....).
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 19, 2010: 6 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.