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State Street Provisions

June 26, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings8

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Failed findings

Cold Holdingcritical

Inspector note: Brussel sprouts at room temperature with a temperature of 74F. Maintain cold holding at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: PIC sous chef on site stated establishment is partially cooking raw shell eggs then returning to refrigeration. Discontinue non continous cooking processes. Eggs in question with cold holding tempertature of 41F at the time of inspection. Chef took corrective action and hardboiled eggs to 212F.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw chicken being stored together with partially cooked raw shell eggs. Store raw potentially hazardous foods in a manner that prevents potential cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Food handlers not washing hands with proper frequency. Provide adequate frequent handwashing between changing tasks and gloves.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Observed bartender handle cut limes with bare hands. Discontinue. Handle ready to eat foods with washed gloved hands.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink at bar obstructed with limes. Maintain free access to handsink at all times.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: No current allergen awareness certificate. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM not monitoring cooling methods handwashing food protection allergen certification proper storage of PHF foods. Provide active managerial control as it is defined in the 1999 food code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Bulk dry storage containers near pizza station not labeled. Provide proper label.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Rolling rack at ambient room temperature with roasted brussel sprouts with temperature of 74F. Ensure cooling process is initiated at 140F and product is placed under refrigeration.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Observed bartender washing fruit in bar handsink. Discontinue. Glass vase observed stored on top of basement ice machine. Remove. Observed food worker at raw bar garnishing plate with bare hands. Discontinue bare hand contact with ready to eat foods.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Handsink adjacent to raw bar missing signage paper towel dispenser & soap dispenser. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 26, 2017: 12 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.