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Sel De La Terre

January 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Tuna loin in prep refridge at 50F.Olive tapenade at 51F.Baby new potato at 53F.Hardboiled egg at 54.5F-all out on line.Cooked fennel at 46F.Milk at takeout 2door refridge at 60F(Unit thermometer also reading 60F.Chicken/pasta salad at 60F and couscous salad both in takeout refridge at 60F(Product that was made overnight was discarded and denatured if out of temperature).PHF put into prep/salad refridges in bakeshop area that were not turned on(squash at 54F).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw poultry stored over beef in main Walk-in and raw burger stored over both cooked and rte foods in reach-in at the line.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Cook observed wiping hands(drying hands) on cloth towel.Dishwasher observed mopping floor and then unloading clean/sanitized pans from dishwasher.When he was asked to wash hands he rinsed hands in 3rd bay(sanitizing bay) of warewashing sink.Review proper procedures.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Worn door gaskets on prep refridge at line.Replace gaskets(Ensure unit is tight fitting in the meantime and product temperatures are met if utilized).
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 18, 2010: 4 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.