Rebel's Guild

June 11, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings5

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Failed findings

Cold Holdingcritical

Inspector note: Continental open top refrigation unit Lobster salad 48 F Bleu cheese 48 F On buffet Cut raw onion 60 F Cut fruit 51 F Milk 50 F Salmon 60 F Food items removed from service
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Ground beef stored next to foods cooked to lower temperatures Raw eggs stored next to leafy greens In refrigerated draws on cooking line - (PIC took corrective action)
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Multiple hand washing facilities not properly equipped properly to provide for adequate hand washing Multiple hand washing factities were either used for other purposes or blocked Observed food handler drying hands on in use cloth towel on cooking line Ensure proper hand washing and that all hand sinks are in compliance at all times
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: High temp dish machine 150 F - Ware washing (PIC took corrective action) Final temp at end of inspection 180 F
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Access to hand sink blocked - Bar area (Corrected on site by PIC) Ice dumped into hand sink - Room service area/enterance to the main kitchen/prep/ware washing (Corrected on site by PIC) Access to hand sink blocked - Back prep area (Corrected on site by PIC)
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Glass bottles stored in customer ice - Bar (PIC took corrective action) No protective barrier between exposed food items and consumer - Buffet Cloth towel in direct contact with food item - Cooking line (PIC took corrective action) No use utensils sign at self service areas - Dining/Buffet area
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: In use tongs stored on oven door handles - Cooking line
code 10-3-304.12* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash temperature at high temp dish washer 140 F - Ware washing (PIC took corrective action) Wash temperature at end of inspection 160 F
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: In use wiping clothes not stored in a sanitizing solution - Kitchen/prep/ware washing areas
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Ice/frost built up on interior of freezer - Bar main lobby
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water not maintaining 100 F (temped between 80 F - 95 F) Kitchen/prep/ware washing areas (Corrected on site by PIC)
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No hand cleanser at hand sink - Bar area (PIC took corrective action) No drying device and hand cleanser at hand sink - Bar area (PIC took corrective action) No drying device at hand sink - Cooking line (PIC took corrective action)
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on April 9, 2018: 12 findings appeared for the first time. 2 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.