✕

Sip

July 11, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings5

← Back to the current restaurant page

Failed findings

Labeling of Ingredientscritical

Inspector note: Certain baked goods have no ingredient lists available(Breads etc.)Provide.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Tuna at 60F.Sliced chicken as well as chicken salad at 60F.PIC states that tuna was just made.Product can't be put out for service until its 41F or below.There was no indication from staff or PIC that Cooloing process was followed or verified??There were more questions on Food safety than there were answers???Adequately train staff.Recommend posting additional educational materials.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Dishwasher gauge not moving.How do you verify temperatures to determine if unit is working properly????????
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Hot and Cold Watercritical

Inspector note: Luke warm water at handsink.Staff stated that after washing dishes water gets cold.PIC didn't know where water tank was?????Unit must be sufficient in size to meet demands throughout the day.Please verify.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

Inspector note: PIC unaware of Health Policy(He couldn't explain Code requirement???).Post to make easier for staff.
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Food handler in back observed preparing food without required hair restraint.Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths lying on countertop(s) and in sinks.Properly store.Sanitizer bucket(s) tested were less than the required 50ppm.Review process and adequately train staff.Recommend changing out solution atleast every 2hrs.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 13, 2010: 7 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.