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January 22, 2013 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings0

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Failed findings

premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent is due for a cleaning. Have the vent cleaned by a licensed company www.cityofboston.gov/fire
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Coolingcritical

Inspector note: Pork loin cooked the previous day and cooling tightly wrapped in the walk-in is 47F. Provide proper cooling methods to ensure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (Four pound pork loin discarded by manager)
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: There are two handsinks not working in the kitchen. Make sure sinks are working and employees are trained in proper handwashing and glove use.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Employees observed handling rte salad items with their bare hands. Train employees about handwashing and glove use.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: The high temperature dishwasher in the back is only reaching 135F during the rinse cycle. Make sure the wash reaches 150F and the rinse reaches 180F to ensure that equipment is cleaned and sanitized. (Dishwasher repair company was called and arriving within the hour)
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: The handsink one end of the cooking line has low water pressure. Provide a convenient handsink. The handsink in the warewashing area has no cold water. Repair so handsink is convenient and accessible.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: The sanitizer at the three compartment sink is setup with cold water and at 400 ppm quats. The sanitizer is supposed to be setup with 90F water temoerature and 200 ppm quats. Make sure the sink is setup properly.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
Consumer Advisoriescritical

Inspector note: The consumer advisory is missing the disclaimer. Provide a disclaimer and reminder for all undercooked items.
code M-3-603.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Pre-made sandwiches are stored next to raw burgers. Store items separate. There are items in the walk-in that are past their best by dates and expiration dates. Remove all outdated items.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Utensils are stored in stagnant water. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 16, 2013: 1 finding recurred. 8 previous findings did not recur.

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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.