Cooked?✓
Roche Bros. Supermarket
November 19, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector note: Provide proper cooling temperatures procedures and documentation for all cooling procedures. (Hamburger - 73F Rice - 81F.) Review all cooling practices and procedures with all hot food prep staff. (Temperatures and Logs)
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Hot HoldingcriticalInspector note: Provide proper hot holding temperatures to all PHF's on hot line at Hot food prep area. (Chicken Drumsticks - 101F Grilled Chicken - 105F ). Properly maintain at 140F or above at all times.
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Cold HoldingcriticalInspector note: Provide proper cold holding temperatures to all PHF's. (lobster rolls - 44F breaded scallops - 46.2F). Properly maintain at 41F or below at all times.
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Separation Segregation Cross ContaminationcriticalInspector note: Observed raw salmon stored in produce walk-in cooler next to ready to eat food items. Properly keep seperated to avoid possible cross contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Provide proper handwash practices for all food handlers. Observed employees wiping nose and not washing hands. (Review all handwash practices timing frequency and procedures.)
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Good Hygienic PracticescriticalInspector note: Observed employees in produce section wiping hands on nose and not washing hands. Please review handwash procedures as applicable.
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Location AccessiblecriticalInspector note: Do not block access to handsinks in produce area and hot food prep area.
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Separation/Sanitizer CriteriacriticalInspector note: Do not store toxic cleaning chemicals on or hanging onto food prep tables in bakery and other food prep kitchens.
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Food Contact Surfaces DesignInspector note: Properly resurface or replace all stained and scarred cutting boards in meat cutting room hot food prep area. Properly replace cracked plastic ice shileld covers in ice machine.
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Clean Equipment & Utensils StorageInspector note: Do not store clean cutting utensils between tables and equipment in hot food prep kitchen. Properly clean and sanitize all lettuce food storage bins.
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Hand Cleaner Drying Tissue SignageInspector note: Provide proper handwash signage at all handsinks as applicable. (Deli)
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Outside Storage Improperly MaintainedInspector note: Properly clean and disinfect all outside compactor area's. Clean and deodorize as needed. Properly clean interior of outside grease rendering housing unit.
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Improper Maintenance of FloorsInspector note: Properly clean and cover all soiled and open floor drains in seafood and hot food prep area.
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Premises MaintainedInspector note: Provide proper storage of all mops and brooms. Provide proper storage of employee outer clothing not stored in hot food prep area. (store in designated area's)
What changed since the previous inspection?
Compared with Fail on November 15, 2012: 14 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.