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Smoke Shop Bbq
August 6, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings2
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: Observed food worker preparing cooked meat in close proxmity to raw chicken. Ensure proper seperation. COS.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cooked turkey breast in walkin cooler 47F. Maintain at below 41F.
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(A )Cooling Methods (Pf)Inspector note: Establisment is cooling cooked wrapped whole pieces of turkey meat under refrigertion. Turkey found prepared the day prior with inside temperature of 47F. Implement an effective cooling method to ensure product is cooled to below 41F within 6 hours. Suggested using indirect contact with ice to chef .
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Warewashing Machines Temperature Measuring Devices (Pf)Inspector note: Gauges on high temperature machine inoperable and one is filled with water. Repair.
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Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Inspector note: High temperature dish machine rinse gauge is inoperable and establishment has no temperature test strips or irreversable thermometer on site to verify final rinse. Make all necessary repairs.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Clean inside ice machine of visible soils.
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Controlling Pests (Pf)Inspector note: Flies evident in bar area. Provide updated IPM pest control report upon reinspection.
What changed since the previous inspection?
Compared with Pass on January 17, 2019: 7 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.