✓

Red Island Restaurant

April 13, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 14 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: rice=80 degrees. eggrolls=70 degrees. Provide proper temperature of food items. Product should be kept at 41 degrees or lower or kept at 140 degrees or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: provide at least one person trained and certified in allergy awareness training.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: provide proper allergy disclosure on menus.
code M-3-603.11*** · critical food-safety factorstatus: Pass
Sewage and Waste Water

Inspector note: in basement located below waste pipes remove unidentified liquid in a 5 gallon container. Liquid is dark colored and odorous.
code 28-5-402.13** · serious findingstatus: Pass
Insects Rodents Animals

Inspector note: remove spider webs from ceiling of basement. Remove evidence of rodent droppings throughout basement area. Provide exterminators report with details for dealing with rodent activity. Also provide IPM report. Raemove evidence of rodent droppings on stairs leading up to kitchen from basement. Remove large amouts of rodent droppings on floor between and under equipment along wall behind hot line below prep table and on floor at customer area.
code 35-6-501.111/.115** · serious findingstatus: Pass
Food Protection

Inspector note: cover all food products inside walk in cooler and keep all food items at least 6 inches off floor. Do not use opened # 10 cans as storage devices. Provide proper storage containers for all food products.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: provide test kit for sanitizer at 3 compartment sink.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean exterior of rib cooker in kitchen. clean all cooking equioment also. clean all dirty and rusty shelves insode walk in cooler.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: repair leak to pipe in basement.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: provide hand soap and paper towels for hand sink in basement.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Floors Designed Constructed Installed

Inspector note: clean floor throughout basement area. clean floor area under rib cooker on hot line. Re4move heavy builduop on floor. Clean floor under equipment shelves and cooking equipment in kitchen. repair damaged floor tiles throughout kitchen. Repair damaged floor area at prep area. Remove all temporary floor coverings and address issue of damaged floor.
code 36-6-201.11* · lower-severity findingstatus: Pass
Walls/Ceilings Designed Constructed Installed

Inspector note: repair holes in wall in restroom behind toilet bowl. Repair damaged ceiling in kitchen . Replace stained ceiling tiles in kitchen.
code 37-6-201.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: remove all unecessary items stored throughout the basement.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on April 8, 2011: The previous meaningful result was Pass.

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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.