Cooked?
Sam & Anne's Deli
- resultPass
- critical violations0
- last inspectedApril 2, 2010
- address115 Water St, Boston 02109
Is Sam & Anne's Deli clean?
Sam & Anne's Deli is currently Pass from Boston Inspectional Services, Health Division, from an inspection on April 2, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Sam & Anne's Deli?
These are the violations recorded at the most recent inspection on April 2, 2010, in plain English, with the city's own wording underneath.
- ⚠️Hot Holding • Calzone/spinach pie without means of temperature control at74F.3-31-2010:Same spinach calzone without means of temperature control at 134F.Only Pizza and no other deriviative can be stored at room temperature for 1hr.CFM must have documentation when Pizza was taken from oven and be able to track.ALL other food must remain under temperature control.Chicken in steam table at 128F.Meatball at 131F.criticalHot Holding • Calzone/spinach pie without means of temperature control at74F.3-31-2010:Same spinach calzone without means of temperature control at 134F.Only Pizza and no other deriviative can be stored at room temperature for 1hr.CFM must have documentation when Pizza was taken from oven and be able to track.ALL other food must remain under temperature control.Chicken in steam table at 128F.Meatball at 131F.
- ⚠️Inadequate Facilities/Cooling Methods • CFM/PIC wrapping cooked chicken and rice at 115F 117F in plastic bags in back prep area.CFM/PIC can't explain proper time/temperature requirement for cooling foods and isn't following proper procedures.3-31-2010:PIC/CFM still cant properly state Cooling time/temperature requirements.Review again and be able to state requirements.Previously cooked rice in refridge at 45F(This is an indication that proper requirements are not met methods utilized).Inadequate Facilities/Cooling Methods • CFM/PIC wrapping cooked chicken and rice at 115F 117F in plastic bags in back prep area.CFM/PIC can't explain proper time/temperature requirement for cooling foods and isn't following proper procedures.3-31-2010:PIC/CFM still cant properly state Cooling time/temperature requirements.Review again and be able to state requirements.Previously cooked rice in refridge at 45F(This is an indication that proper requirements are not met methods utilized).
- ⚠️PIC Performing Duties • CFM/PIC not performing rerquired duties as evidenced by improper practices during Inspection and lack of knowledge from both PIC/CFM on calibration of thermometer time/temperature controls for cooking cooling reheating and Danger Zone parameters.PICD/CFM didn't know how to properly test sanitizer in sink.I couldn't determine whether or not a Consumer Advisory is needed because PIC/CFM couldn't explain cooking temperatures for product on his own Menu.The PIC/CFM didn't know any information concerning the Employee Health policy as it relates to thne Food Codes(The Codes are not onsite.I can't even have him refer to the resource for guidance).Due to the fundamental lack of proper food safety principles and prqactices observed taking place and the loss of knowledge from the CFM a recertification needs to occur immediately.Provide documentation that a full time employee has signed up for an upcoming class.criticalPIC Performing Duties • CFM/PIC not performing rerquired duties as evidenced by improper practices during Inspection and lack of knowledge from both PIC/CFM on calibration of thermometer time/temperature controls for cooking cooling reheating and Danger Zone parameters.PICD/CFM didn't know how to properly test sanitizer in sink.I couldn't determine whether or not a Consumer Advisory is needed because PIC/CFM couldn't explain cooking temperatures for product on his own Menu.The PIC/CFM didn't know any information concerning the Employee Health policy as it relates to thne Food Codes(The Codes are not onsite.I can't even have him refer to the resource for guidance).Due to the fundamental lack of proper food safety principles and prqactices observed taking place and the loss of knowledge from the CFM a recertification needs to occur immediately.Provide documentation that a full time employee has signed up for an upcoming class.
When was Sam & Anne's Deli last inspected?
Sam & Anne's Deli has 15 inspections on record going back to January 7, 2008. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| December 30, 2012 | — | |
| April 2, 2010 | Pass | |
| March 31, 2010 | — | |
| March 24, 2010 | Fail | |
| October 30, 2009 | Pass | |
| October 22, 2009 | Fail | |
| March 20, 2009 | Pass | |
| March 13, 2009 | Fail | |
| September 5, 2008 | Pass | |
| August 28, 2008 | Fail | |
| May 1, 2008 | Pass | |
| April 28, 2008 | — |
Sam & Anne's Deli vs Downtown
Downtown runs 89% clean across 1,016 tracked restaurants — 851 clean, 49 mid, 61 cooked.
Against the 1,016 spots Cooked tracks in Downtown, this one comes out cleaner than 11% of them.
Other spots in Downtown
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated April 2, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.