Cooked?✕
Spinelli Ravioli & Pastry Shop
February 12, 2009 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings10
- critical findings0
Failed findings
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Food ProtectionInspector note: Keep all food products in walk in refrigerators and freezers covered during storage. Keep all food products elevated at last six inches off floors throughout establishment. Address separation of food prep and soiled equipment area.
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Food Contact Surfaces DesignInspector note: Repair or replace cracked wooden cutting and baking boards. Replace cracked pasta machine chute and taped wooden roller drum. Provide food grade containers for storage- commercial NSF type.
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Non-Food Contact SurfacesInspector note: Provide a separation between cooking range and hand sink. Replace racks and other non-food contact equipment if unable to clean. Remove milk crates and provide shelving.
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Three Compartment SinkInspector note: No drain boards. Provide effective method for storage of soiled equipment away from clean.
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Equipment ThermometersInspector note: Pressure gauge not operating on dishwasher
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Non-Food Contact Surfaces CleanInspector note: Several exteriors of equipment with food soils at prep and kitchen areas Clean to remove. Shelves in walkins and below preparation tables have dried food soils and debris. Door handles drawers and handles with food debris. clean to remove. Clean exteriors of all pasta equipment Review staff cleaning practices.
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Re-use of Single Service ArticlesInspector note: Sliced eggplant stored in original box. Store properly after preparation. Corrected 2/12/09.
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Outside Storage Improperly MaintainedInspector note: alley stacked with trash & debris. Clean
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Improper Maintenance of FloorsInspector note: Clean floors in all walk-in units from soils and old food soils. Clean under around all equipment.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean wall throughout kitchen area especially behind prep area and cooking units from all visible soils and old food particles. Repair ladies room bathroom walls in disrepair. Clean soiled ceiling tiles and replace torn tiles. Clean filth from walkin compressor units fans and covers. Clean walkin ceilings
Checks marked passed
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Hot HoldingcriticalInspector note: PHF's between 135F and 110F. Hold hot or at above 140F Removed by manager.
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Cold HoldingcriticalInspector note: Custard pies 63F stored on top of pastry case. Store at or below 41F. Placed there 2 hours prior. Removed to refrigerator.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken being stored beside ready to eat foods in the walk in. Discontinue practice.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Hand sink where employees preparing food is dry. No hand washing observed in Kitchen during visit.
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Food Contact Surfaces CleancriticalInspector note: Pot wash final rinse not registering 160 F with thermal strip. Repairman on site.
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Toxic Items: Original ContainercriticalInspector note: Detergent stored in open unlabelled container. Address.
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Separation/Sanitizer CriteriacriticalInspector note: Chemicals being stored by the two bay prep sink. Discontinue and store in a separate area.
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PIC Performing DutiescriticalInspector note: Review handout for duties and responsibilities; monitor employee handwash practices proper cooIing and holding of potentially hazardous foods. Review reporting requirements for illness with staff. Demonstrate proper ware wash procedures at 3 Bay sink and for clean in place equipment. Wash rinse sanitizer air dry. High temp pot wash machine not set up at time of inspection.
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Food Contact Surfaces CleanInspector note: Clean all visible soils on the can opener.Clean meat slicer from all visible soils. Clean soils from wooden baker tables and cutting boards. Ensure equipment appears clean to site and touch. See handout
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Food Container LabelsInspector note: Label all food bulk containers to identify product.
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Inadequate Facilities/Cooling MethodsInspector note: Tomato sauce cooling in deep pans. Cooling procedures not checked for temperature/ time.
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Food Thermometers ProvidedInspector note: No thermometer available to check food temperatures.
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Handling of Food & IceInspector note: Cups and cans used to dispense bulk foods. Discontinue.
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Food Utensil StorageInspector note: In use utensils being stored in stagnant water not 140F or above. Utensils stored between wall pipes. Discontinue practice and store as discussed.
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Clean Cloths Hair RestraintInspector note: Several employees not wearing hair restrains. Address
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Wiping Cloths Clean SanitizeInspector note: Soiled cloths on counters or in detergent solution. Keep all in use wiping cloths in a sanitized solution between use. Gloves not changed with proper frequency.
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Clean Equipment & Utensils StorageInspector note: Soiled equipment and utensils stored with clean. Store properly; separate.
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Inadequate LightingInspector note: No working lights above stoves. Repair or replace.
What changed since the previous inspection?
Compared with Fail on February 11, 2009: 3 findings appeared for the first time. 7 findings recurred. 18 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.