Cooked?✓
Rice Bowl
February 1, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: The new Pepsi refrigerator is set to 47F and the cream cheese inside the refrigerator is 47F. Provide proper cold holding (cream cheese discarded but the other contents of the refrigerator were not temperature control fro safety foods)
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Adequate Handwashing/Where/When/HowcriticalInspector note: The handsinks in the establishment are blocked and not properly stocked during service. Train employees about proper handwashing.
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Number ConvenientcriticalInspector note: The sink at the back of hte cooking line is difficult to reach because the sink is blocked by a table and a mixer. Provide access to handsink. The door to the basement stairs is open and it is difficult to access the prep area handsink. Keep the door closed during prep so employees can wash their hands.
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PIC Performing DutiescriticalInspector note: The PIC recently completed his certified food manager course but there are multiple risk factors at the establishment and he is not taking active managerial control. Provide a certified food manager who will supervise food safety at the establishment.
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Conformance w/ Approved ProcedurescriticalInspector note: The HACCP plan needs to be updated and reviewed. Review and update HACCP plan annually.
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Insects Rodents AnimalsInspector note: There is a rodent activity throughout the establishment. Clean all surfaces to remove food sources for the rodents and increase treatment until the problem is under control.
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Food Contact Surfaces DesignInspector note: They have a wooden spoon and the wood is splintering. Provide a grade grade scoop.
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Non-Food Contact SurfacesInspector note: They are using old cardboard boxes as storage containers and lining windows and shelves. Remove cardboard and provide surfaces that are smooth cleanable and durable.
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Non-Food Contact Surfaces CleanInspector note: The dishrack that they are using to dry sanitized equipment is soiled with moldlike substance. Clean or replace. The shleving and counters throughout are soiled.Clean to remove.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap or paper towels at two of the three handsinks. Keep the sinks fully stocked so employees can wash their hands.
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Improper Maintenance of FloorsInspector note: The floor is soiled with food debris. Clean all the floors to remove debris.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The hood vent was due for a cleaning in November. Have the hood cleaned by a licensed company. Cooking equipment walls pipes and attachments are soiled with food buildup. Clean all srufaces to remove food debris.
What changed since the previous inspection?
Compared with Fail on January 25, 2016: 12 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.