Cooked?✕
Star Markets No. 2576
May 21, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings9
- critical findings2
Failed findings
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Per staff the bowl of breading used for the fried chicken is used all day and discarded at the end of the business day. The product and equipment shall be changed a minimum of once every 4 hours when held in ambient temperatures Reviewed and corrected on site
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Sanitizers Criteria-Chemicals (P)criticalInspector note: Sanitizer from the automated dispense at the 3 bay sink in the deli tested at 500ppm quats. Sanitizer shall be maintained at 200-400ppm Employees instructed to dilute with water and service call shall be made to reduce sanitizer
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Priority violations noted on inspection report PIC/ manager at the location shall implement a cleaning schedule to be maintained at the establishment for all areas Pest control reports were reviewed and no evidence of pest activity at the location. Reports note sanitation and cleaning issues at the location. Review inspection report with employees and correct violations
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Hand Drying Provision (Pf)Inspector note: The meat department has 2 paper towels dispensers. The dispenser at the service case is broken and I as unable to get papertowels after washing my hands. The dispenser in the back area had no paper towels. Ensure paper towel dispensers are stocked and functioning for proper handwashing
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Wiping Cloths Use Limitation (C)Inspector note: No sanitizer or sanitizer buckets are set up at any of the prepared food stations for cleaning of equipment or for wiping cloths- Review procedures with employees
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Miscellaneous Sources of Contamination (C)Inspector note: In the fruit cutting area there is a designated double sink for food preparation. products and debris were noted in a 3 bays of the warewashing sink and the prep sink was full of whole fruits. Review procedures to properly use the prep sink provided for preparation of products Discontinue using 3 bay sink for preparation
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Nonfood Contact Surfaces (C)Inspector note: Sanitation issues noted in all areas throughout the store. Heavy encrusted soils noted at all stations including the deli the prepared foods the bakery the seafood/meat department and in the retail space. Soils and debris were noted in areas including but not limited to: All floors throughout stations and retail store. Floors of all walkins and back areas All refrigeration including door track handles interiors and exterors Doors of all walkins including the handles- Heavy buildup on the doors to walkins at the bakery All cabinets and shelving in food preparation areas with debris buildup and black encrusted soils under equipment and along walls Exteriors of paper towel dispensers and counters with debris All areas of the store shall be thouroughly cleaned to remove evidence of accumulated soils
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Storing Maintenance Tools (C)Inspector note: Heavily soiled and damaged brooms and dustpans stored on the floor in all food preparation areas Equipment shall be stored in proper designated areas and replace damaged/heavily soiled equipment
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: Cabinet door located in the Starbucks kiosk is broken-Make proper repairs
What changed since the previous inspection?
Compared with Pass on December 11, 2024: 9 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.