Sebastians Cafe

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Salmon holding on warming counter at 120F.Vegetable soup in warmer at 119F Chicken/chile soup at 127.4F.Grilled panini coming off grill at 108F(???).Processes need to be reviewed and proper training for staff as well as follow up to ensure consistency.9-21-2010:Processes reviewed and todays hot foods were also at issue.Breakfast sandwich under heat lamp with various bulbs burnt out at 111F.Please train staff on proper procedures to ensure consistency with required temperatures.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Chicken ceasar salad in grab - n -go refridge at 54F Tuna/salmon sushi combo in same unit at 49.6F fresh cut fruit in same unit at 47F. Chicken salad in cold line at 46.6F sliced chicken at 60F and still rising when the chef took out his thermometer.Please ensure all product is 41F and/or below.Processes and equipment will need to be looked at as well as training and follow up for staff.9-21-2010:Chicken on salad in "To go"refridge at 55F.Potato salad at 53F.Parfait at 48F.Chef/manager has repair man onsite working on refridgeration.Why wasn't multiple various products tested by PIC to ensure required temperatures met??
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: PIC explained that refridgeration was not working properly.Why were phf's in unit that was suspect???Why aren't additional staff taking temperatures to assist PIC??Hot food under heat lamp not functioning???Staff performing food prep without hair restraint.I only see PIC/chef taking temperatures of food.I also observe working hands on cooking food at a station upon arrival.Reminder that it takes a TEAM effort to succeed and if the responsibility falls on only one person to do everything you will at some point Fail.Individuals should be responsible for their specific station with spot checks/follow-ups performed by management.Please review procedures and ensure compliance.
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: Toppings for breakfast cereals out without proper means of food protection.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 14, 2010: 3 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.