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Sebastians Cafe

March 4, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Tuna holding in open air refridgeration at line at 47-48F(Not utilizing hard plastic covers that Ownership has supplied them(?).)Sushi at 51F in self-service line refridge.(Management states no-one takes a temperature(neither receiver or vendor(?) when product is accepted.Too much product lying around at room temperature without staff actively working with product(Cooked chicken at 52F sitting on table).Catered food phf going out the door at 62F(Sandwich mix).Management state they put product into Walk-in before delivery but don't state they verify product temperature.(?).Please verify product temperatures and ensure temperature of 41F and or below for cold PHF's.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Open cup of coffee(used by staff) over open and active unprotected food at service line(?).Provide covered containers.Evidence of a used(smoked) cigarette on floor inside food storage room(?).
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Staff have a strainer in handsink in dishroom and are draining waste into handsink(?).This behavior must be rectified and handsinks utilized for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer in sink at 300-400ppm concentration.Dishwash staff unsure on how to test(10 seconds) or what the concentration should be.Management not sure on what the concentration should be(?).Three different product labels on wall for sanitizer at 3bay.There isn't sufficient labeleing for product used so that staff cdan perform function properly.Provide.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths lying around on tables etc.Properly store in sanitary solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor under equipment is FILTHY!
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Ceiling area over icemachine in direpair.A section of ceiling cut out for vent.Surfaces need to be smooth non-porous and easily cleanable.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Employee belongings(coats boots bags etc.) stored together/on take out containers and equipment used for food service(?).
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 29, 2010: 8 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.