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Stephanie's On Newbury

August 18, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Cut fruit must be maintained at a temperature of 41 degrees F or below. Whereas the refrigeration unit utilized to store the cut fruit is not operating below 41 degrees F the cut fruit placed into the unit would not meet the above-referenced storage criteria.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Food debris is accumulating on the handles of the undercounter refrigeration units at the right end of the salad preparation station closest to the kitchen. Review handwashing techniques frequency and glove changing with staff working within that preparation area.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The hand sink beside the rear door of the kitchen was blocked with kitchen utensils and equipment during the inspection. Maintain free from obstruction.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Discontinue the storage of soiled cleaning rags on the cutting boards. The cutting boards should be cleaned and sanitized between use. Heavily grooved cutting boards should be thoroughly sanitized resurfaced or replaced.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Thoroughly clean (bleach) the deeply grooved cutting boards with brown colored grooves. If the discoloration cannot be eliminated consider resurfacing or replacing the boards.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: The undercounter refrigerator located opposite the dish machine at the end of the preparation line and used to store cut fruit is unable to maintain an internal temperature of 41 degrees F or below. Repair the unit. The internal thermometer read 63 degrees F during the inspection. However the unit had been opened frequently to stock it full of fruit for Monday's lunch rush.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths were observed on several of the preparation tables and on top of multiple cutting boards throughout the food preparation area. The cloths must be stored in a sanitizing solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Discontinue the storage of ramekins in buckets beneath the three bay sink to avoid cross contamination from the three bay sink and soiled dish storage area.
code 24-4-903.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean the mold from the ceiling above the dish machine.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 11, 2008: 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.