Red Line Pizza And Grill

November 22, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings17
critical findings5

← Back to the current restaurant page

Failed findings

Cleaning Procedure (P)critical

Inspector note: I observed staff coming in from outside and behind the counter to serve a customer without removing his outer garments nor washing his hands- I asked him before serving the customer to wash his hands the staff member went to the back removed his outer garments and stood there. I asked him why haven't he wash his hands he stated no handsoap at the front handsink. None in the back handsink either he used dish detergent from under the warewash sink - Train staff the importance of handwashing properly and fully supplied to ensure the correct and proper way of handwashing
code 590.002/2-301.12-P*** · critical food-safety factorstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Raw shaved steak stored on top of ready to eat foods ; Whole shell eggs stored on middle shelf over ready to eat foods - Properly separate and store raw meat and poultry items away from ready to eat foods-
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Marinara Sauce inside Lowboy cooler 58F- Pepproni 55F Low boy itself seems to be working fine- Proper store sauce and pepperoni in 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked Rice 54F and Marinara sauce 68F inside a Hot holding unit not at the proper temperature Staff states he removed items from refrigerator and place in hot holding unit- Proper reheat items to 165F before placing inside hot holding unit- Staff Removed and reheated onsite 165F
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Equipment Food-Contact Surfaces and Utensils-Frequency (P)critical

Inspector note: Soiled Pizza cutter with food particles soiled knives with food particles - Properly Clean utensils and store with food product if in use with handle up or wash rinse and sanitize frequently.
code 590.004/4-602.11-P*** · critical food-safety factorstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: No vomit and diarrhea supplies available- Provide supplies and instructions on vomit and diarrheal episode.
code 590.002/2-501.11-PF** · serious findingstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: No Managerial control over staff including handwashing cleaning prep cross contamination and improper storage cold holding and hot holding.- Train staff with materials already provided by ISD on the above mentioned
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: No date marking on any prepared foods or wrapped foods stored in refrigerator units- Proper date mark all foods that is prepared and stored for 24hours or more
code 590.003/3-501.17-PF** · serious findingstatus: Fail
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: In the rear the handsink was totally block by mop broom dust pan and large trash barrel - Remove items blocking handsink and keep clear to ensure easy access to hand wash sink
code 590.005/5-205.11-PF** · serious findingstatus: Fail
Handwashing Cleanser Availability (Pf)

Inspector note: No Hand cleanser at both handsinks- Staff used dish soap under sink- Provide hand cleanser at both handwash sinks to ensure handwashing by all staff
code 590.006/6-301.11-PF** · serious findingstatus: Fail
Hand Drying Provision (Pf)

Inspector note: No Papertowels at both handsinks- Provide hand dryig provisions to ensure proper handwashing
code 590.006/6-301.12-PF** · serious findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: soiled wiping cloths everywhere not stored in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: 3 cases of raw chicken stored on the floor being prepped by staff- Discontinue storing raw chicken on the floor store 6 inches off ground
code 590.003/3-305.11-C* · lower-severity findingstatus: Fail
Food Preparation (C)

Inspector note: Raw chicken stored on the floor being prepped by staff on the clean side of warewash sink- Discontinue prepping at warewash sink and preventing contamination by placing raw chicken on table where cut lettuce was stored
code 590.003/3-305.14-C* · lower-severity findingstatus: Fail
Standards of Identity (C)

Inspector note: There are about 14 Squeeze bottles of different kinds not labeled - Label all squeeze bottle with common name
code 590.003/3-601.11-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Cookline heavily soiled and encrusted grease on fryolator Stove Refrigerator on fry area interior bottom shelf Insides of frylolators and counter tops also over the oven vents there is a large vent with dusts and soils- Clean to remove soils
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
Controlling Pests (C)

Inspector note: A number of immature flies throughout establisment - Provide an updated copy of a detail pest control report from a licensed pest control company
code 590.006/6-501.111-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 23, 2022: 17 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in South End

See every restaurant in South End →

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.