Cooked?✕
Spinelli Ravioli & Pastry Shop
July 11, 2011 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings5
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: Shelves need to be cleaned or replced as discussed • Paint on some of the large pieces of equipment is starting to chip R as dise-surface
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths thrown all over the place set up buckets as discussed • Cloths scattered throughout restaraunt. Set up sanitizing solution buckets at all prep areas as discussed
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Non-Food Contact Surfaces CleanInspector note: Clean dough machines from all visible food spills stains and soils • 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.
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Improper Maintenance of FloorsInspector note: PASTRY FREEZER: CLEAN ALL VISIBLE FOOD SPILLS STAINS AND SOILS • Floors in walk-ins floor by bbakery dept./
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Premises MaintainedInspector note: Remove all personal belongings from the food service areas and store segragated as discussed • Soiled clothing purses and other personal belongings stored in with foods Discontinue and store segragatred as discussed
Checks marked passed
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CoolingcriticalInspector 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
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PIC Performing DutiescriticalInspector note: Not overseeing day to day cleaning and sanitizing of business
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Food Contact Surfaces CleanInspector 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
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Food Container LabelsInspector note: Label all bulk food containers [ especially in the bakery ] nuts ect. to properly identify products
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Food ProtectionInspector 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
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Handling of Food & IceInspector note: Two many people handling breads and other ready to eat foods in the kitchen
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Food Contact Surfaces DesignInspector note: Relace cutting boards as discussed
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Improper Storage of Re-usable UtensilsInspector note: Spoons and forks are stored in containers with some stagnant water store in a clean and dry locxation as discussed
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Floors Designed Constructed InstalledInspector note: Matts in front of bakery are broken and heavily soiled. Replace as discussed
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls in all the walk-ins and behind the three bay sink
What changed since the previous inspection?
Compared with Fail on June 17, 2011: 5 findings recurred. 10 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.