Cooked?✕
Red Line Pizza And Grill
August 2, 2022 · Closed by the city
🪳cooked
- official resultClosed by the city
- inspection typeEating & Drinking w/ Take Out
- failed findings18
- critical findings5
Failed findings
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Cleaning Procedure (P)criticalInspector note: No handwashing observed when I went to wash my hands I observed there was no hand cleanser available- Train staff to wash hands during food service and preparation.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: A case of raw chicken stored in the walk in cooler on top of ready to eat bread the raw chicken was dripping inside the bin that held the bread and the bottom of the bin had chicken juice covering the bottom of the bin- Staff voluntarily discarded the bread and denatured it with bleach. There is raw bacon stored over ready to eat foods insode reach in. In the low boy cooler Raw chicken is stored over cooked bacon. Discontinue storing raw meat over ready to eat foods to prvent cross contamination. store chicken only on bottom shelf.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Foods held in Walk in cooler and also Low boy cooler is out of temperature for an undetermined amount of time. it is suspected the power went out and was confirmed by the Owner - Shaved steak 54F raw Chicken 51.6F sliced tomaotes 52F Pepperoni 84F Deli meats such as ham turkey mortadella cheese all tempt at 50F and also inside the walk in the deli meat all tempt 50F for undetermined amount of time. - Foods were voluntarily discarded and denatured by PIC
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Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)criticalInspector note: Several foods was discarded for being out of temperature for undetermined amount of time or cross contaminated. 3 tubs of Raw Chicken Deli meats Sauce Shredded cheese pepperoni Bread and sub rolls. Disposal order given at the time of inspection and all foods is noted
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Soiled knives and pizza cutted wedged between soiled equipment with food residue- Remove and properly wash rinse sanitize all food contact equipment and air dry before storing.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: No managerail control over staff and operations- No reporting of an imminent health hazard and not training staff to wash hands store foods properly to prevent cross contamination not keeping foods at proper temperature.and no allergen posted or CFPM - Train staff on the aboved mentioned.
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: In all units where prepared foods are held there is no date marking on the deli meat and items stored in the reach in and walk in units for 24 hours and more. Date mark all foods that is prepared opened and cut and stored for 24 hours or more.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Handink in food prep area had bleach inside sink and a mop bucket and mop blocking sink- Discontinue storing anything near or in front of handsink make it easily accessible for handwashing only
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Handwashing Cleanser Availability (Pf)Inspector note: No hand cleanser at the handsink on the cookline - Provide hand cleanser for proper handwashing by staff
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Controlling Pests (Pf)Inspector note: Observed rodent droppings on stairs leading to basement - Provide a current extermination report from a licensed pest control company
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(A) Ceasing Operations and Reporting (Pf)Inspector note: Owner did not report a interruption of power that happened a day ago per Manager. Per Owner and worker power went out for about 4 hours. Owner stated he did not report because it was after hours and foods was discarded. I asked for Invoices for the new foods he provided an invoice only for 7/27/22- Report any imminent health hazard to the board of health 617-635-5326. Not reporting can result of suspension of permit.
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(A) Certified Food Protection Manager (C)Inspector note: No Certified food protection Certification it expired 2/25/2021 Provide a updated CFPM certification by an accredited program
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Wiping Cloths Use Limitation (C)Inspector note: Several soiled wiping cloths stored and not in sanitizer solution- Store wiping cloths in clean sanitizer water for easy cleaning and saniting work area
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Standards of Identity (C)Inspector note: All squeeze bottles and Bins need to be labled there is no labels. Provide lable for all squeeze bottles
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Nonfood-Contact Surfaces (C)Inspector note: Stove frylolator interior hood and interior of lowboy is heavily encrusted with grease and soils- Clean to remove soils
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Nonfood Contact Surfaces (C)Inspector note: Lowboy cooler is heavily soiled and not operable and the low boy unit that is tempting at 50F needs to be looked at also- Clean and repair both units. Walk in units needs to read tempterature of 41F or below its ready 50F- Repair
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Outside Receptacles (C)Inspector note: About 5 of the receptacles outside is not tightly sealed and trash arount the bins- Clean to remove excess trash and keep trash lids sealed closed
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Walls and floors throughout the kitchen and food prep area is soiled -clean to remove soils and spills
What changed since the previous inspection?
Compared with Fail on February 7, 2022: 17 findings appeared for the first time. 1 finding recurred.
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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.