Cooked?✓
Sepal
February 12, 2014 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 17 code checks were marked passed.
Checks marked passed
-
Hot HoldingcriticalInspector note: Falafel held at 120F-122F Chicken in cambrio at 134F. Hot hold at 140F or above
-
Adequate Handwashing/Where/When/HowcriticalInspector note: No evidence of handwashing during inspection. Wiping cloths stored in sink.
-
Location AccessiblecriticalInspector note: Wiping cloths stored in pails within the handwashing sinks. Maintain free and clear for handwashing.
-
PIC KnowledgecriticalInspector note: Owner stated he is the Certified Food Protection Manager (CFPM). No evidence he is here full time based upon Employee interviews. Provide a CFPM allergen certified person. Train in illness policy as required.
-
PIC Performing DutiescriticalInspector note: 8-303.20 Establishment operating without a valid permit. No CFPM available during inspection. Ensure staff properly trained and PIC/CFPM is monitoring staff and performing duties.
-
Food Contact Surfaces CleanInspector note: Several food containers with soils. Can opener blade with soils. Food contact surfaces of the cookline and refrigeration with heavy soil buildup.Unsanitary conditions in all food prep areas. Clean to remove.Properly wash-rinse-sanitize all equipment.
-
Food Container LabelsInspector note: Several food containers without labels - Provide
-
Inadequate Facilities/Cooling MethodsInspector note: Foods improperly cooling in large pots on top of the range. No facilities to provide proper cooling of chickpeas at 181F. Provide
-
Food Thermometers ProvidedInspector note: Food thermometer broken- Replace
-
Food ProtectionInspector note: Blood from ground meat pooled at bottom shelf of refrigerator adjacent to produce. Clean to remove. Containers of food stored on floor. Must be stored a minimum of 6 inches off the floor.
-
Dishwashng FacilitiesInspector note: Train staff to properly wash rinse sanitize air dry following procedures(hanout provided)
-
Wash Rinse Water Clean Proper Temperature.Inspector note: Observed staff using sponge in empty sink to clean pots and pans.
-
Non-Food Contact Surfaces CleanInspector note: Exteriors of food containers with soils can opener bracket with soils non food contact surfaces of the kitchen cookline and refrigeration with heavy soil buildup. Mop sink with heavy soil buildup. Clean to remove.
-
Improper Cleaning of ReceptaclesInspector note: Trash receptacles with heavy soils. Clean to remove
-
Improper Maintenance of FloorsInspector note: Floors with soil and debris- Clean to remove
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Walls with food splashes and soils- Clean to remove
-
Premises MaintainedInspector note: Brooms stored on floor Dust pans heavily soiled. Store properly and clean
What changed since the previous inspection?
Compared with Pass on August 5, 2013: The previous meaningful result was Pass.
Browse this restaurant's inspections
More restaurants in Longwood
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.