Cooked?✓
State Street Provisions
July 6, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Brussel sprouts at room temperature with a temperature of 74F. Maintain cold holding at 41F or below.
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Cooking TemperaturescriticalInspector 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.
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Separation Segregation Cross ContaminationcriticalInspector 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.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Food handlers not washing hands with proper frequency. Provide adequate frequent handwashing between changing tasks and gloves.
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Prevention of Contamination from HandscriticalInspector note: Observed bartender handle cut limes with bare hands. Discontinue. Handle ready to eat foods with washed gloved hands.
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Location AccessiblecriticalInspector note: Handsink at bar obstructed with limes. Maintain free access to handsink at all times.
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PIC KnowledgecriticalInspector note: No current allergen awareness certificate. Provide.
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PIC Performing DutiescriticalInspector 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.
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Food Container LabelsInspector note: Bulk dry storage containers near pizza station not labeled. Provide proper label.
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Inadequate Facilities/Cooling MethodsInspector 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.
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Food ProtectionInspector 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.
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Hand Cleaner Drying Tissue SignageInspector note: Handsink adjacent to raw bar missing signage paper towel dispenser & soap dispenser. Provide.
What changed since the previous inspection?
Compared with Fail on June 26, 2017: 12 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.