Cooked?✕
Rock Bottom Rest. & Brewery
July 21, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings4
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Hand sinks on cooking line and ware washing not equipped with hand soap and drying device - Observed no hand washing during inspection. Observed food handler touching face with hand/glove and did not remove glove - resumed duties Observed multiple employees multitasking wearing gloves - leaving & returning to work stations. If gloves are worn they shall be treated as a disposable utensil *Helpful tips for glove use: • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves.
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Food Contact Surfaces CleancriticalInspector note: Low temp dish machine - Chlorine 0 PPM/Dish washing company called and enroute All ware washing will be performed in 3 bay sink (using quats sanitizer)
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Location AccessiblecriticalInspector note: Using hand sink as a dump sink/glass in hand sink basin - Wait station PIC taking corrective action
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Labeled Common NamecriticalInspector note: Label all spray bottles PIC took corrective action during inspection
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Food Contact Surfaces CleanInspector note: Built up soils on interior of ice machine and bulk food containers
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Cross Connection Back Siphonage BackflowInspector note: No backflow preventer on hose connected to faucet on 3 bay sink
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Food ProtectionInspector note: Observed food handler place ice buckets on floor to fill
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Food Contact Surfaces DesignInspector note: Discard broken/cracked and melted food containers • Worn cutting boards
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Non-Food Contact SurfacesInspector note: Hand soap above drain board • No divider between hand sink and drain board • No splash guards between hand sink and glass storage - Wait Station • Rust on exterior of grease traps - Ware washing
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution
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Non-Food Contact Surfaces CleanInspector note: Built up soils on exterior of ice machine and bulk food containers
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Clean Equipment & Utensils StorageInspector note: Stacking wet food containers - must properly air dry prior to stacking
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Improper Storage of Re-usable UtensilsInspector note: Ice buckets not inverted
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Installed and MaintainedInspector note: Install dump sink at wait station.
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Hand Cleaner Drying Tissue SignageInspector note: No hand soap and drying device at hand sink - Ware washing/Prep line Corrective action taken by PIC during inspection
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Improper Maintenance of FloorsInspector note: Built up soils on floor under and being equipment throughout Kitchen/wait station/ware washing/storage area Standing water on floor in ware washing area
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Built up soils/food and grease residue on walls and attachments (Kitchen/ware washing/wait station) Built up soils on ceiling and attachments (Kitchen/ware washing wait station and storage areas) Replace all missing ceiling tiles (Kitchen/storage areas) • Pest proof doors to the exterior & common areas
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Anti-ChokingInspector note: While food is being served there shall be an employee on the premises trained in anti choking
What changed since the previous inspection?
Compared with Pass on May 12, 2016: 18 findings appeared for the first time.
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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.