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Souper Bowl

January 10, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings12
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: Hot Holding Line- Fried Chicken 131F Roaste Chicke 129F both left out of hot holding line. PIC re-heated the food to at least 165F. Maintain all hot holding PHFs at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Pork Belly left in room temperature registering 59F. PIC stated it had been out less than 1 hour and moved it to refrigerator unit.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: No evidence of proper warewashing at the establishment. The three bay sink used to store soiled utensils and not able to be set up properly. PIC states chlorine is used as sanitizer but there is only QUATs test strip on site (unopened). Provide proper warewashing all the time.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Retrain staff with regard to proper cold holding hot holding and warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Open bag of rice left at the prep area. Place open bulk food products into commercial grade containers.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Cutting Board heavily scored. Repair or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Three Bay Sink without soiled dishes storage/racks. Soiled dishes stored at Three Bay Sink. Provide.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No chlorine sanitizer test kit on site. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Clean equipment soiled to sight and touch. Wash properly to remove.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths stored soiled and wet in sanitizer solution. Clean properly and store in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interior and exterior of refrigerating units and gaskets soiled. Clean properly. Storing Shelves soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood vent heavily soiled with grease buildup. Clean properly. Walls behind and arounnd the cooking line equipment soiled. Clean properly. Floor under and around the cooking very soiled. Clean properly.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 3, 2017: 12 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.