Cooked?✕
Sonsie
June 9, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings16
- critical findings6
Failed findings
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Approved SourcecriticalInspector note: Discontinue making raw egg based ice cream without review of procedures laboratory testing and approved manufacturing frozen dessert license.
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CoolingcriticalInspector note: Carrot soup 94F at 11:50 and 93F at 12:35.
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Cold HoldingcriticalInspector note: Egg salad 51F sprouts 46F cheese 50F guacamole 53F yogurt 54F meat balls 45F stored in service areas for cold holding. Walk-In unit has multiple phf at 43-46. Maintain at 41F or below. At the Bar area light cream and milk both 60F.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw oysters stored next to raw chicken in walkin. Raw meats fish stored next to ready to eat and cooked foods on service line. Discontinue.
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer in 3 bay sink exceeds 400 PPM. GM to train staff and refill.
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PIC Performing DutiescriticalInspector note: PIC not trained to monitor staff no oversight by Certified Manager to monitor cooling cold holding and no illness policy (handbook does not meet criteria) see handout provided. Review requirements and provided a Certified Manager that is knowledgeable or additional training of staff. Corrective actions were taken during the inspection.
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Tags & RecordsInspector note: Maintain tags for 90 days in chronological order.
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Inadequate Facilities/Cooling MethodsInspector note: Carrot soup in a deep plastic container covered with paper while cooling. Discontinue and review proper cooling methods.
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Handling of Food & IceInspector note: Staff dispensing stocks with plastic cups floating on top of broth. Discontinue
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Food Contact Surfaces DesignInspector note: Provide handled utensils to dispense stocks. Replace burned soiled pizza wooden pizza paddle.
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Non-Food Contact SurfacesInspector note: Repair refrigerated units operating above 41F at the bar 62F walk-in 45F and service lines 45- 53F
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Dishwashng FacilitiesInspector note: Replace the curled stained curtains in the lower level dishwasher. Wash 160F Final rinse 182F ok Bar dishmachines 120F wash / 128F rinse chlorine 50- 100PPM ok
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Non-Food Contact Surfaces CleanInspector note: Clean the exterior of the slicer interior shelves and gaskets of the pastry refrigerator exterior of food bins and hand sink to remove food soils
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Single Service Articles Stored DispensedInspector note: Discontinue storing paper goods and other food service items in the rear boiler room where subject to filth. No properly constructed floors walls ceiling.
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Installed and MaintainedInspector note: Hank sink hot water faucet broken. Hot water was shut off to the sink. GM called a plumber. Discontinue food prep in this area until repaired and staff trained.
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Toilet Enclosed CleanInspector note: Door not self closing no covered waste receptacle.
What changed since the previous inspection?
Compared with Pass on February 13, 2013: 16 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.