Cooked?✕
Shenanagans Bar
October 9, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings4
Failed findings
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ReheatingcriticalInspector note: beef stew 110f - pot pie 97f - chili 107f - cooks cannot re-heat in in steam table hot foods need to be reheated to 165f -then held at 140f in steam table
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Good Hygienic PracticescriticalInspector note: employees on line drinking from open cups - provide cups with lids
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Prevention of Contamination from HandscriticalInspector note: employee handling RTE Lettuce with bare hands - eliminate bare hand contact with rte foods
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Labeled Common NamecriticalInspector note: blue chemical spray bottle at bar not labeled - label with common name
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Clean Cloths Hair RestraintInspector note: provide hair restraints for cooks on line
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Non-Food Contact Surfaces CleanInspector note: clean hot line equipment of built up encrustments
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Installed and MaintainedInspector note: repair leak at base of handsink
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Dressing Rooms Clean/Lockers ProvidedInspector note: employee clothing stored on food - provide adesignated area
What changed since the previous inspection?
Compared with Pass on May 1, 2012: 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.