Cooked?✕
Sugar Baking Co. & Restaurant
August 10, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings16
- critical findings6
Failed findings
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Hot HoldingcriticalInspector note: Hollandaise sauce is 130F. Provide hot holding of 140F or above or challenge studies of the pH and water activity to determine if the product is shelf-stable.
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Cold HoldingcriticalInspector note: 1) Cooked potatoes for home fries are stored at room temperature 53F. Provide proper cold holding of 41F or below. 2) The flip top sandwich unit in the kitchen is not working properly. Gorgonzola cheese on the bottom is 60F cheese on the top is 62F and dressing on the top is 62F. Provide proper cold holding of 41F or below. 3) Ham and cheese crossants are stored in ambient air case. Store phf's under refrigeration.
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Adequate Handwashing/Where/When/HowcriticalInspector note: At the onset of the inspection both handsinks in the bakery were blocked and there is no handsink in the cake decorating room. Train employees about the importance of handwashing and make sure employees are washing their hands properly.
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Good Hygienic PracticescriticalInspector note: Employees are drinking in the kitchen from uncovered cups. Employee drinks must be covered and have a straw to drink out of.
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Location AccessiblecriticalInspector note: 1) At the onset of the inspection the handsink in the dishroom was blocked and the handsink in the back of the bakery was blocked. Keep sinks clear so employees can wash their hands. 2) There is no handsink in the cake decorating room with a closed door. Provide a handsink for employees in this room.
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PIC KnowledgecriticalInspector note: There is no certified food manager on at the time of the inspection and no certificates posted. If there is a certified manager they are not teaching the staff about food safety and cleaning practices. Provide a knowledgable certified food manger and allergen trained manager.
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Food Contact Surfaces CleanInspector note: 1) Can opener is soiled with food encrustments. Clean. 2) Mixers are encrusted with food debris and the paint is chipping in areas. Clean to remove encrusted food and loose paint.
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Insects Rodents AnimalsInspector note: 1) There are a large amount of insects on the glue traps. Provide treatment.. 2) There are flies in the establishment. Provide treatment.
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Food ProtectionInspector note: 1) There is a pipe that appears to be a sewage line running above the kitchen. Find out if this is a sweage line and if it is have it covered. 2) Items are stored on milk crates. Remove milk crates and store fod on approved food grade shelving.
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Non-Food Contact SurfacesInspector note: 1) There is a piece of unfinished wood on the wall holding up the french fry maker. Resurface to provide a smooth cleanable durable surface. 2) There is a piece of unfinished wood used as a shelf for the microwave in the cake decorating room. Resurface to provide a smooth cleanable durable surface.
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Three Compartment SinkInspector note: There is no sanitizer available for the three compartment sink (they will wash everything in the dishwasher). Provide sanitizer for sink so larger items can be cleaned and sanitized.
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Equipment ThermometersInspector note: There is no thermometer in the front beverage cooler. Provide.
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Non-Food Contact Surfaces CleanInspector note: Surfaces throughout are soiled with food debris and encrustment. Clean all shelving counters refrigerator exteriors and interiors etc. to remove debris.
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Outside Storage Improperly MaintainedInspector note: There is excess trash in the back area. Remove all old equipment and keep the area clean.
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Improper Maintenance of FloorsInspector note: The floors throughout are soiled with encrusted food debris. Clean to remove with special attention to areas behind mixers and dishwasher.
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Premises MaintainedInspector note: Brooms are heavily worn and stored on the ground. Discard worn brooms and store all mops and brooms elevated.
What changed since the previous inspection?
Compared with Fail on August 18, 2011: 11 findings appeared for the first time. 5 findings recurred. 3 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.