Cooked?
Sel De La Terre
- resultPass
- critical violations0
- last inspectedFebruary 7, 2012
- address255 State St, Boston 02110
Is Sel De La Terre clean?
Sel De La Terre is currently Pass from Boston Inspectional Services, Health Division, from an inspection on February 7, 2012. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Sel De La Terre?
These are the violations recorded at the most recent inspection on February 7, 2012, in plain English, with the city's own wording underneath.
- ⚠️Cold Holding • The garlic and oil mixture is stored at room temperature 70F. Provide proper cold holding of phf's at 41F or below. The refrigerator at the right on the cooking line has product on the top that is out of temperature roasted vegetables are 58F. Provide proper cold holding of 41F or below. The refrigerator on the left at the cooking line is running warm. Buttermilk is 52F and cheese is 52F. Provide proper cold holding of 41F or below. The sandwich unit in the pastry area is not holding temperature at the top cheese spread is 50F. Provide proper cold holding of 41F or below.criticalCold Holding • The garlic and oil mixture is stored at room temperature 70F. Provide proper cold holding of phf's at 41F or below. The refrigerator at the right on the cooking line has product on the top that is out of temperature roasted vegetables are 58F. Provide proper cold holding of 41F or below. The refrigerator on the left at the cooking line is running warm. Buttermilk is 52F and cheese is 52F. Provide proper cold holding of 41F or below. The sandwich unit in the pastry area is not holding temperature at the top cheese spread is 50F. Provide proper cold holding of 41F or below.
- ⚠️Inadequate Facilities/Cooling Methods • Items cooked earlier in the morning are placed into in-line refrigeration and allowed to cool on top parts of units. These units are not designed to cool items and products out of temperature. Provide proper cooling procedures for all phf's that are cooked in advance. Products must be cooled from 140F to 71F in two hours and then from 70F to 41F in an additional four hours.Inadequate Facilities/Cooling Methods • Items cooked earlier in the morning are placed into in-line refrigeration and allowed to cool on top parts of units. These units are not designed to cool items and products out of temperature. Provide proper cooling procedures for all phf's that are cooked in advance. Products must be cooled from 140F to 71F in two hours and then from 70F to 41F in an additional four hours.
- ⚠️Food Contact Surfaces Design • There are wooden spoons that are cplintered and chipped. Provide food grade utensils in good condition. Bulk food items are stored in trash barrells. Provide food grade containers to store items or keep items in the bag inside any non-food barrells.Food Contact Surfaces Design • There are wooden spoons that are cplintered and chipped. Provide food grade utensils in good condition. Bulk food items are stored in trash barrells. Provide food grade containers to store items or keep items in the bag inside any non-food barrells.
- ⚠️Non-Food Contact Surfaces • The refrigerator gaskets are damaged in area. Repair gaskets as needed. The refrigerator door is not closing well at the pastry station. Repair. The soda tanks are unchained. Provide chains to keep the soda tanks from falling over.Non-Food Contact Surfaces • The refrigerator gaskets are damaged in area. Repair gaskets as needed. The refrigerator door is not closing well at the pastry station. Repair. The soda tanks are unchained. Provide chains to keep the soda tanks from falling over.
- ⚠️Equipment Thermometers • Thermometers are missing in some refrigeration. Provide.Equipment Thermometers • Thermometers are missing in some refrigeration. Provide.
- ⚠️Food Contact Surfaces Clean • The interior of the ice machine is soiled with pink-moldlike substance. Clean to remove.Food Contact Surfaces Clean • The interior of the ice machine is soiled with pink-moldlike substance. Clean to remove.
- ⚠️Installed and Maintained • The toilet in the employee bathroom is not working. repair. The handsink near the bar is draining slow. Repair.Installed and Maintained • The toilet in the employee bathroom is not working. repair. The handsink near the bar is draining slow. Repair.
- ⚠️Improper Maintenance of Floors • The grout on the floor on the cooking line is in disrepair. Repar grout as needed to ensure that the floor is smooth cleanable and durable. The floor around the bulk food containers is soiled. Clean to remove.Improper Maintenance of Floors • The grout on the floor on the cooking line is in disrepair. Repar grout as needed to ensure that the floor is smooth cleanable and durable. The floor around the bulk food containers is soiled. Clean to remove.
- ⚠️Improper Maintenance of Walls/Ceilings • The walls in the dishroom are soiled with black-moldlike substance. Clean to remove.Improper Maintenance of Walls/Ceilings • The walls in the dishroom are soiled with black-moldlike substance. Clean to remove.
- ⚠️Soiled Linen Storage • There are flies around the soiled linen container. Store linens properly to eliminate flies.Soiled Linen Storage • There are flies around the soiled linen container. Store linens properly to eliminate flies.
When was Sel De La Terre last inspected?
Sel De La Terre has 13 inspections on record going back to June 5, 2008. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| June 13, 2022 | — | |
| December 30, 2012 | — | |
| February 7, 2012 | Pass | |
| January 27, 2012 | Fail | |
| August 23, 2011 | Pass | |
| August 9, 2011 | Fail | |
| January 28, 2011 | Pass | |
| January 21, 2011 | Fail | |
| February 18, 2010 | Pass | |
| February 9, 2010 | Fail | |
| May 15, 2009 | Pass | |
| June 16, 2008 | Pass |
Sel De La Terre vs North End
North End runs 86% clean across 717 tracked restaurants — 564 clean, 35 mid, 57 cooked.
Against the 717 spots Cooked tracks in North End, this one comes out cleaner than 14% of them.
Other spots in North End
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 February 7, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.