River Grille Restaurant & Cafe Inc.

April 20, 2017 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings7
  • critical findings1

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Failed findings

  • Cold Holdingcritical
    Inspector note: Cold holding on cooking line between 45F to 49F. PIC called to have serviced and will remove food to another unit.
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Food Container Labels
    Inspector note: Provide labels for all bulk food cantainers as described.
    code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
  • Inadequate Facilities/Cooling Methods
    Inspector note: Have three door reach in on cooking line serviced. Temperatures between 45F to 49F. Units thermometers read 50F.
    code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
  • Test Kit Provided
    Inspector note: Replace test kit for sanitizer being used in three bay sink.
    code 17-4-302.14* · lower-severity findingstatus: Fail
  • Installed and Maintained
    Inspector note: Address leak in prep sink. PIC stated that she is waiting for plumber to finish.
    code 29-5-201/02.11* · lower-severity findingstatus: Fail
  • Improper Maintenance of Floors
    Inspector note: Clean floor around grease trap. Visibly soiled.
    code 36-6-501.11-.12* · lower-severity findingstatus: Fail
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: Clean walls around three bay sink and mop sink. Visibly siled.
    code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 16, 2016: 7 findings appeared for the first time.

Browse this restaurant's inspections

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.

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