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Superstar Cuisine
May 29, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings11
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Chicken @ 70F-PIC removed and reheated chicken to 165F. Hot holding on steam table 135F or above.
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Backflow Prevention Air Gap (P)criticalInspector note: No air gap under prep sink. Contact licensed plumber. Provide invoice.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No vomit & diarrhea kit onsite. Provide.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: No test kit available. Provide
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Cleaning Agents and Sanitizers Availability (Pf)Inspector note: No sanitizer - Provide commercial grade sanitizer.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Provide proper storage in basement. Ensure food is 6 inches off of the floor .
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Food Storage Prohibited Areas (C)Inspector note: Observed food being stored under the sewage pipes. Provide enclosure around the pipe if you store any food items.
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Miscellaneous Sources of Contamination (C)Inspector note: Observed soiled dishes inside prep sink. Remove soiled dishes and ensure staff is trained on not using the prep sink to store soiled dishes.
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Using Drain Plugs (C)Inspector note: No drain plugs. Provide
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Light Bulbs Protective Shielding (C)Inspector note: No light shields covers in the kitchen area. Provide light shield covers.
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Outer Openings Protected (C)Inspector note: Provide door sweeps to back exterior door.
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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.