Spinelli Ravioli & Pastry Shop

June 17, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings15
critical findings2

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Failed findings

Coolingcritical

Inspector note: Still cooling some items in deep pots and placing them in the walk-in Cool soups like you cool your red sauces 55F CHICKEN SOUP PLACED IN THE WALK-IN THE NIGHT BEFORE.DISCARDED REMAINING AMOUNT
code 03-3-501.14*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Not overseeing day to day cleaning and sanitizing of business
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Cutting board is visibly soiled and heavily stained in bakery Clean all slicers on a more frequent basis visible food soiuls should be removed
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Label all bulk food containers [ especially in the bakery ] nuts ect. to properly identify products
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Al lot of cooked foods are being stored directly on the floor in walk-ins. Discontinue Cover all exposed foods in all refigeration units during extended periods of storage
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Handling of Food & Ice

Inspector note: Two many people handling breads and other ready to eat foods in the kitchen
code 09-3-301.11(C)* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Relace cutting boards as discussed
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Paint on some of the large pieces of equipment is starting to chip R as dise-surface
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Cloths scattered throughout restaraunt. Set up sanitizing solution buckets at all prep areas as discussed
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean alll of the following locations and areas from old food spills visible stains and soils: all refrigeration units [ inside and outside ] prep tables all shelving under tables shelving in the walk-in dollys transporting bakery goods and eggplant exterior of all machines. interior of all handsinks and all the cases in the front area.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Storage of Re-usable Utensils

Inspector note: Spoons and forks are stored in containers with some stagnant water store in a clean and dry locxation as discussed
code 24-4-904.11AB* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Matts in front of bakery are broken and heavily soiled. Replace as discussed
code 36-6-201.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors in walk-ins floor by bbakery dept./
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls in all the walk-ins and behind the three bay sink
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Soiled clothing purses and other personal belongings stored in with foods Discontinue and store segragatred as discussed
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 29, 2010: 15 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.