Cooked?✕
South End Pita
July 17, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Hummus in the sandwich unit was at 68 F. Raw chicken within the walk-in was at 56 F. Raw meat in the two door unit was at 46 F. During the interior inspection the ambient temperature of the establishment was approximately 94 F. The rate of heating from the ambient room temperature exceeded the rate of cooling maintained by the refrigeration unit. The flip top unit must be maintained closed to maintain product temperature safely at 45 F or below. The staff were continuously accessing the two-door refrigeration unit while performing preparation duties after lunch. Food products that had not been disturbed within the unit were at 40 to 43 F. Food products near the front of the unit were at 46 F. The two-door unit must be able to maintain an internal product temperature of 41 F or below. Repair / service to provide. The walk-in appears to have failed during the service. PHFs were moved from the unit to the two-door unit. Repair. A service call has been made to address the cold holding violations. If the three-units are not operating tomorrow morning before lunch the establishment will not be opened for business. The establishment will remain closed until proper temperature control can be provided.
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Separation Segregation Cross ContaminationcriticalInspector note: Discontinue the operation of a fan above / beside an open food storage area / equipment. The fan is a potential source and mechanism for physical contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff were observed handling soiled objects handling money serving foods and putting on gloves with no appropriate hand washing. The ownership must review proper hand washing with the staff.
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PIC Performing DutiescriticalInspector note: Upon realizing that the refrigeration units were having difficulties responding to the excessive heat management and staff should have taken appropriate response actions to guarantee proper temperature control. Staff failed to properly store the raw chicken after being instructed to move it. The staff also failed to place the top of the flip top onto the flip-top unit after being instructed to do so.
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Food Contact Surfaces CleanInspector note: Sanitizing buckets must be present and utilized at each active work station.
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Inadequate Facilities/Cooling MethodsInspector note: The hummus must be properly cooled to 41 F or below before it is placed into service for the day. The pickled vegetable stored behind the hummus within a Lexan pan must also be cooled to 41 F and preferably stored in a metal pan before it is placed into service. At present based on the temperature of the hummus there is no evidence that the hummus was properly cooled after preparation.
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Food ProtectionInspector note: In the walk-in and two-door refrigerator raw chicken was observed stored above beef and vegetables.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths must be stored in sanitizer when not in use.
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Clean Equipment & Utensils StorageInspector note: Staff were observed placing clean and sanitized utensils into storage containers after handling soiled utensils and surfaces. The staff member's hands should have been cleaned and sanitized before handling the clean and sanitzed equipment.
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Installed and MaintainedInspector note: Repair the leak to the three-basin sink. The three-basin sink is currently dripping / draining to a bucket below.
What changed since the previous inspection?
Compared with Pass on October 5, 2011: 10 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.