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Red Barn Coffee Roasters

September 4, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings6

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Failed findings

Labeling of Ingredientscritical

Inspector note: No ingredients labels are available for bakery items. Provide.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Whipped cream 60F Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Handsink is blocked during food prep and employees are unable to properly wash their hands. Ensure employees are properly washing their hands.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink is leaking and coffee is stored in the sink. Remove to provide access to handsink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Toxic Items: Original Containercritical

Inspector note: Wiping cloths are stored in over 200 ppm chlorine. Store cloths in proper sanitizer level.
code 41-7-101.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: No certified food manager. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Refrigerator in coffee area is not holding temperatures. Repair unit to ensure milk is staying at 41F or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

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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.