Stephanie's On Newbury

August 30, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings4

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food handlers not washing hand prior to putting on gloves. Observed food handlers multitasking wearing gloves - If gloves are used they shall be treated at a disposable utensils. Shall not be worn continuously.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Rinse temp 140 F (High temp dish machine) All ware washing will be performed at 3 bay sink with Quats sanitizer
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink in sandwich prep (equipment in hand sink/food stored on back of hand sink and trash receptacle stored in front of hand sink) - Repeat violation PIC took corrective action Hand sinks are to be used for hand washing purposes and accessilbe at all time
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Multiple repeat violations Poor sanitatin practices Risk factors noted on inspection - Certified food protection manager must train all employees in food safety and sanitation as it relates to their assigned duties per code.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Evidence of fruit fly at bar - Provide treatment/extermination and IPM including fly control plan by licensed exterminator
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: Food items stored above fill line on Salad/Sandwich units
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Heavily worn cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: No splash guards at hand sinks - Food prep-storage/clean storage equipment • Using cloth towels under cutting boards.
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: LED display broken on dish machine at bar (1) first dish machine Note: Second dish machine is maintaining proper wash and rinse temperatures
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash temperature 140 F (high temp dish machine)
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: In use wiping cloths not stored in a sanitizing solution between uses. Provide seperate sanitizing solution bucket for raw animal products ready to eat foods and non food contacts
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Built up soils on interior and exterior of refrigeration units/dish machines • Clean interior and exterior of all cooking equipment refrigeration units shelving free of built up soils.
code 23-4-602.13* · lower-severity findingstatus: Fail
Single Service Articles Stored Dispensed

Inspector note: Straws at bar not protected by wrapping or dispensing to prevent contamination
code 25-4-904.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Built up soils on floor under and behind all equipment
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Pest proof doors to the exterior - gap between doors and floor
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 20, 2016: 15 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.