Cooked?
Stockyards Restaurant
- resultPass
- critical violations0
- last inspectedApril 10, 2012
- address135 Market St, Brighton 02135
Is Stockyards Restaurant clean?
Stockyards Restaurant is currently Pass from Boston Inspectional Services, Health Division, from an inspection on April 10, 2012. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Stockyards Restaurant?
These are the violations recorded at the most recent inspection on April 10, 2012, in plain English, with the city's own wording underneath.
- ⚠️Cold Holding • Cooked chicken rib of small deli cooler with an elevated temperature of around 48F. Ensure all potentially hazardous foods are maintained at 41F and below.criticalCold Holding • Cooked chicken rib of small deli cooler with an elevated temperature of around 48F. Ensure all potentially hazardous foods are maintained at 41F and below.
- ⚠️Inadequate Facilities/Cooling Methods • Cooked chciken tenders with a temperature of 60F. PIC stated that they had been fried about an hour prior then placed into a small deli cooler. Discontinue and ensure proper cooling practices are in place.Inadequate Facilities/Cooling Methods • Cooked chciken tenders with a temperature of 60F. PIC stated that they had been fried about an hour prior then placed into a small deli cooler. Discontinue and ensure proper cooling practices are in place.
- ⚠️Separation Segregation Cross Contamination • Raw eggs stored above ready to eat salad dressing. Discontinue and store appropriately to ensure no contamination from raw eggs.criticalSeparation Segregation Cross Contamination • Raw eggs stored above ready to eat salad dressing. Discontinue and store appropriately to ensure no contamination from raw eggs.
- ⚠️Food Protection • Box of raw chicken stored on ground of walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.Food Protection • Box of raw chicken stored on ground of walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.
- ⚠️Food Utensil Storage • Knife being stored in between 2 small deli coolers. Discontiue and store all knives clean and protected.Food Utensil Storage • Knife being stored in between 2 small deli coolers. Discontiue and store all knives clean and protected.
- ⚠️Non-Food Contact Surfaces • Small deli cooler by grill top with an elevated temperature of 50F. PIC to remove all foods if unit is unable to maintain a temperature of 41F and below. Light out above stove top. Replace.Non-Food Contact Surfaces • Small deli cooler by grill top with an elevated temperature of 50F. PIC to remove all foods if unit is unable to maintain a temperature of 41F and below. Light out above stove top. Replace.
- ⚠️Food Contact Surfaces Clean • Cutting board by grill top heavily scoared and soiled. Clean to remove resurface or replace. Pannini machine with heavy carbon build-up. Clean to remove.Food Contact Surfaces Clean • Cutting board by grill top heavily scoared and soiled. Clean to remove resurface or replace. Pannini machine with heavy carbon build-up. Clean to remove.
- ⚠️Non-Food Contact Surfaces Clean • Excess moisture on lower shelf of 2 door deli coler. Clean to remove and repair if necessary. 3 separate cold holding coolers with excess moisture on lower shelves (salad meat and deli cooler and small cooler by fryer station). Clean to remove. Ice build on cendensor of walk-in freezer. Address.Non-Food Contact Surfaces Clean • Excess moisture on lower shelf of 2 door deli coler. Clean to remove and repair if necessary. 3 separate cold holding coolers with excess moisture on lower shelves (salad meat and deli cooler and small cooler by fryer station). Clean to remove. Ice build on cendensor of walk-in freezer. Address.
- ⚠️Installed and Maintained • Hand sink in mens restroom not draining properly. Address.Installed and Maintained • Hand sink in mens restroom not draining properly. Address.
- ⚠️Improper Maintenance of Walls/Ceilings • Tiles missing on wall near dishwhasher. Replace.Improper Maintenance of Walls/Ceilings • Tiles missing on wall near dishwhasher. Replace.
- ⚠️Separation/Sanitizer Criteria • Sanitizer at dishwasher coming out at over 150PPM. Technician to be called and make adjustment on chlorine sanitizer.criticalSeparation/Sanitizer Criteria • Sanitizer at dishwasher coming out at over 150PPM. Technician to be called and make adjustment on chlorine sanitizer.
When was Stockyards Restaurant last inspected?
Stockyards Restaurant has 11 inspections on record going back to May 7, 2008.
| date | result | score |
|---|---|---|
| December 30, 2012 | — | |
| April 10, 2012 | Pass | |
| April 2, 2012 | Fail | |
| March 10, 2011 | Pass | |
| February 3, 2011 | Fail | |
| January 6, 2011 | — | |
| March 12, 2010 | — | |
| June 2, 2009 | Pass | |
| May 12, 2009 | Fail | |
| May 21, 2008 | Pass | |
| May 7, 2008 | Fail |
Stockyards Restaurant vs Brighton
Brighton runs 83% clean across 486 tracked restaurants — 393 clean, 43 mid, 35 cooked.
Against the 486 spots Cooked tracks in Brighton, this one comes out cleaner than 16% of them.
Other spots in Brighton
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated April 10, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.