Cooked?✕
Stop & Shop No. 412
April 4, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings13
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: Several salad items mainly the lettuce are well above 60F in the salad bar Product is also stored well above the foll line addressed immediately
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Food Contact Surfaces CleancriticalInspector note: Several pots and pans in the bakery department not visibly cleaned and sanitized properly addressed immediately
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PIC Performing DutiescriticalInspector note: Managers not overseeing the cleaning and sanitization of utensils pots and pans properly in all departments no three bay sinks set up. address Manager overseeing the salad bar not maintaining proper cold holding temperatures address
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Food Container LabelsInspector note: Label to properly identify all clear plastic spray bottles as well as all bulk food containers
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Food ProtectionInspector note: Ensure all raw poutry in the self service meat cases are stored properly as discussed during inspection- all raw poultry shall be stored underneath raw beef / if each are stored beside one another a properfoods bstorearrier shall be available to reduce potential contamination Do not store raw meats in the self service cases above the fill line bad retail practices will prevent the proper flow of cold air which can allow cold holding temperatures to rise above the 41F cold holding temperatures needed to properly store foods out for cold holding Identify with signage the locations in the food prep areas ( faw foods only - ready to eat foods only ) to assist with the prevention of potential contamination
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Food Contact Surfaces DesignInspector note: Replace compromised cutting boards in the food prep / deli area Clean to remove all soiled cutting boards throughout the store - replace any and all boards with deep lacerations and heavy food soils
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Non-Food Contact SurfacesInspector note: Barrier in between the raw poultry table in the food prep area located beside a three bay sink is not sufficient address and replace as discussed during inspection Ensure a proper barrier is in place for the storage of raw whole chickens located close to the deli meats address
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Three Compartment SinkInspector note: Set up all three bay sinks properly at each individual department as discussed during inspection Ensure all sinks have clean and ample drain boards replace where needed
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Non-Food Contact Surfaces CleanInspector note: Clean inside and outside of all refrigeration units freezer units cooking equipment shelving units microwave bulk food containers from all visible food spills stains and soils
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Single Service Articles Stored DispensedInspector note: Ensure all self service plastic ware is stored properly in a clean and safe location address as discussed during inspection focusing on the salad bar / ready to eat foods section
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Outside Storage Improperly MaintainedInspector note: Clean to remove loose debris scattered around the dumpster/ trash areas
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Improper Maintenance of FloorsInspector note: Clean floors throughout the facility including all walk-in coolers from visible food spills stains and soils
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Mop Sink not ProvidedInspector note: No segregated slop sinks area with proper enslosure available in the produce dep address as discussed during inspection Keep all in use mops and brooms elevated off the floor when not in use
What changed since the previous inspection?
Compared with Pass on December 20, 2018: 13 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.