✓

Saloniki

April 18, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 9 code checks were marked passed.

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Checks marked passed

Labeling of Ingredientscritical

Inspector note: Several grab and go items in countertop ice bucket at servicing line not properly labeled. Provide label with address ingredients and allergens per code requirements.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Berry and yogurt salad in grab and go ice bucket with temperature of 50F. PIC stated made one hour prior and took steps to cool to 41F or below. Maintain cold holding temperatures at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Observed food worker grab raw marinated chicken meat with gloved hands place on grill wipe gloved hands with soiled wiping cloth and use grill brush to brush grill with gloved hands. Change gloves and wash hands between changing tasks and after handling potentially hazardous raw protiens.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Food workers are not washing hands with proper frequency between changing tasks gloves and after handling raw PHF foods. Wash hands with proper frequency.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Floor cleaner stored together with food contact surface reusable equipment and utensils. Store chemicals in a designated area away from clean equipment.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: The certified food protection manager is not training employees in proper handwashing between tasks and after handling raw PHF foods proper chemical storage cold holding temperatures training of designated PIC and labeling of ingredients. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Observed food workers without hair restriants. Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Three compartment sink not properly setup with accumulation of soiled equipment. Maintain wash rinse sanitizer waters with proper tempertures and sanitizer concentration.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Observed food worker handle raw chicken with gloved hands then wipe gloved hands with soiled wiping cloth and place wiping cloth on countertop under grill. Store wiping cloths in approved sanitizer between uses.
code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 11, 2017: 9 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.