Stephanie's On Newbury

March 29, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Location Accessiblecritical

Inspector note: Hand sink at end of cooking/prep line not easily accessable - Kitchen/prep
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Exposed wood on shelving above hand sink - Salad area and runners section Rust on shelving - Cooking line Chipped paint on mixer stand - Kitchen/prep area
code 15-4-202.16* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean and resurface wooden step to storage area
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: Ceiling in disrepair - Enterance to storage area Expanding foam on ceiling not trimmed and ceiling in disrepair - Storage area
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: Turkey 55 F Tuna 46 F Both food items were removed from unit/service by PIC
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw egg wash stored on top of refrigeration unit with ready to eat foods and foods that are cooked to different temperatures
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed food handlers multitasking wearing disposable gloves on food prep line No hand soap at hand sink at salad station (corrected on site by PIC) Employees not washing hands upon return to work station No cold water at only hand sink on prep/cooking line
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Observed food handler handling ready to eat foods (lettuce) with bare hands - Salad Area
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Wiping cloth buckets 0 PPM - Quats - Kitchen/prep/cooking line and ware washing
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Multiple risk factors and non critical violations noted on inspection. The PIC must oversee day to day operations to ensure establishment is in compliance with the food code and ensure all employees are properly trained in food safety and sanitation as it relates to their assigned dutes per code. Establishment open and operating without a valid health permit.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Food containers not labeled - Prep/cookin line and storage areas
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: No lids on food container - Prep areas Items stored on top of ice machines - Storage areas Open foods stored under ceiling pipes - Storage area
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Converyor in high temp dish machine not working properly
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Refrigerated draws thermometer not working - Cooking line (PIC place new thermometer in unit)
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Soils on exterior of food containers - Salad area Soils/grease/grime on cooking equipment - Prep areas Soils/dust on exterior of ice machines - Storage areas Built up soils on interior and exterior of refrigeration/freezer units - Prep areas
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Preset tableware not protected from contamination - Dining room Single use straws not protected from contamination - Bar and wait station Single use food containers and reusable bowls not inverted - Salad area Sheet pans covers for open top refrigeration units stored on floor - Salad area Ice backets stored on top of ice machine - Properly store Stacking food containers etc wet after washing and sanitizing - Allow for proper airdrying - Ware washing Clean equipment area soiled with standing water and food particles - Ware washing Bowls not inverted - Food prep/cooking line
code 24-4-903.11* · lower-severity findingstatus: Pass
Re-use of Single Service Articles

Inspector note: Reusing food containers that are not NSF approved for reuse
code 26-4-502.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Cold water turned off at hand sink on cooking line (corrected by PIC) Hot water at hand sink at bar 86 F (corrected by PIC) Hot water at hand sink 59 F - Mens room Hot water at hand sink 93 F - Ladies room
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No hand soap at hand sink - Salad area (corrected on site by PIC)
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: Compactor open Recycle containers overflowing
code 33-5-501.13-.17* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Personal items stored in salad prep area and food storage areas
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Closed by the city on March 28, 2019: 4 findings recurred. 17 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.