Cooked?✕
Slate
April 5, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings13
- critical findings6
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: There are at least five outdated containers of yogurt in the walk-in. Remove outdated items and make sure the staff are checking dates and rotating items (discarded by PIC)
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CoolingcriticalInspector note: The rice cooked the previous day and stored in the cooler is 48F other items cooked that day are tightly covered in the walk-in. Properly cool or chill items to be sure that items are cooled properly from 140F to 70f in two hours and then from70f to 41f in an additional four hours. (Discarded by PIC)
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Cold HoldingcriticalInspector note: The refrigerator on the cooking line is not working properly onions and tomatoes are 50F and cheese at the bottom is 43F. Provide proper cold holding of 41F or below. (items discarded by PIC 4/5/12) The salad items are stored on ice blue cheese 58F. Provide proper cold holding.
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Good Hygienic PracticescriticalInspector note: The waitstaff are handling cut fruits with bare hands. Provide utensils. (Corrected by PIC) There is a sandwaich in the kitchen and one staff member was observed eating in the kitchen. (Corrected by PIC)
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Food Contact Surfaces CleancriticalInspector note: The low temperature dishwasher behind the bar has no sanitizer reading. Provide proper sanitizer levels. The three compartment sink is setup with less than 50 ppm quats. Provide proper sanitizer level. (corrected by PIC)
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PIC Performing DutiescriticalInspector note: Establishment are operating without a permit. Provide (corrected by PIC) The certified manager is not training the staff and supervising the food safety practices. Make sure the manager are training and supervising the staff.
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Food Contact Surfaces CleanInspector note: The mixer is soiled with flour. Clean to remove. The slicer is soiled. Clean to remove.
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Inadequate Facilities/Cooling MethodsInspector note: Salad items are stored on ice. Provide refrigeration.
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PHF's Properly ThawedInspector note: Hamburgers are thawing in stagnant water. Thaw properly.
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Food Utensil StorageInspector note: Utensils are stored in stagnant water. Store in use utensils properly either in the product with the handle extended in cold running water in hot water above 140F or on a clean dry surface. Knives are stored in between equipment. Store properly.
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Test Kit ProvidedInspector note: The sanitizer test kit has been ruined. Provide.
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Installed and MaintainedInspector note: There is decreased water pressure at the handsink behind the bar and in the kitchen. Repair.
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Hand Cleaner Drying Tissue SignageInspector note: Sinks are not designated. Designate sinks and provide signage. There are no paper towels at the handsinks. Provide soap and paper towels at each handsink.
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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.