Cooked?✕
Sebastians Cafe
November 17, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings13
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Catering order going out door with tuna at 56F.To go refrigeration registering 50F and sushi product inside registered 46-47F.Chicken on salad was at 60F.Roast beef at service station that was just prepped registered 46-47F.Hardboiled egg at 47F.Product being prepared for service is being put out for service rather than being properly chilled down to 41F as required.Catering order sitting around at room temperature at least 20-30minutes.Discussed techniques to help achieve requirement but this is actually a management issue that staff need to monitor and verify temperatures.Inspector had to tell management to have items removed from refrigeration(?).
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PIC Performing DutiescriticalInspector note: CFM and Management onsite not performing duties as required by evidence of critical violations improper monitoring of equipment product staff practices.PIC needs to utilize active management control to rectify issues as identified and not get to them later.PIC needs to be able to work with staff and direct as needed to ensure food safety.Please ascess situation and pull back if need be rather than run operation at less than is required to provide a safe and sanitary operation meeting at least the minimum requirements of the food codes.Only One Allergy sign observed up at one of the cold stations(salad).Provide adequate signage at each and every service station/menu board self service location to meet requirement and intent of law to inform the customer.
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Food Container LabelsInspector note: Some product in to go refrigeration without required ingredient labels.Provide.
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Inadequate Facilities/Cooling MethodsInspector note: Multiple refrigeration units not working.Repair.(One actually being utilized with unit running at 50F).
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Food Utensil StorageInspector note: Knives stored in bucket of sanitizer.Discontinue and properly store.Options are clean and dry or in hot water at 140F or above.
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Clean Cloths Hair RestraintInspector note: Staff observed prepping food without a proper hair restarint.Inspector had to tell Management to have staff put on a proper hair restarint(?).
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Food Contact Surfaces DesignInspector note: Interior of ice machine discolored.White plastic gaurd has turned pink on the edges.Properly clean sanitize and maintain.
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Dishwashng FacilitiesInspector note: Dishwasher not functioning.Repair.
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Test Kit ProvidedInspector note: No test kit to monitor sanitizer.
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Wiping Cloths Clean SanitizeInspector note: Multiple wiping cloths lying on shelving equipment throughout.Properly store in sanitary solution.
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Non-Food Contact Surfaces CleanInspector note: Equipment dirty(Top of stove top hot holding portable table left dirty from day before etc.).Use of cardboard box as a floor mat.Fllor is wet and slippery throughout.Clean all routinely and maintain.
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Hand Cleaner Drying Tissue SignageInspector note: No handwashing signage at handsink in warewashing area.Provide(Check all handsinks).
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling area dusty in warewashing room.Clean.
What changed since the previous inspection?
Compared with Pass on March 24, 2011: 13 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.