Cooked?
Swissbakers
- resultPass
- critical violations0
- last inspectedAugust 6, 2019
- address100 Hanover St, Boston 02108
Is Swissbakers clean?
Swissbakers is currently Pass from Boston Inspectional Services, Health Division, from an inspection on August 6, 2019. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Swissbakers?
These are the violations recorded at the most recent inspection on August 6, 2019, in plain English, with the city's own wording underneath.
- ⚠️Effectiveness-Hair Restraints (C) • There are employees wroking without hair restraints. Provide.Effectiveness-Hair Restraints (C) • There are employees wroking without hair restraints. Provide.
- ⚠️Assignment (Pf) • The posted certified food manager's certificate has expired and it is for the owner of the business not an employee of the stand. Provide a certified food manager and allergen trained manager for the stall.Assignment (Pf) • The posted certified food manager's certificate has expired and it is for the owner of the business not an employee of the stand. Provide a certified food manager and allergen trained manager for the stall.
- ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • There are multiple priority violations at the stand. Provide a a manager to supervise.(A) (B) and (C)(1) (4)-(16) Demonstration (Pf) • There are multiple priority violations at the stand. Provide a a manager to supervise.
- ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • There are prepacked salads and yogurts that are for service in the front refrigerator the temperature of the yogurt is 55F the chicken in the caesar salad is 58F and the dressing in the other salad is 62F. Provie proper cold holding of 41F or below (the manager discarded the items)critical(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • There are prepacked salads and yogurts that are for service in the front refrigerator the temperature of the yogurt is 55F the chicken in the caesar salad is 58F and the dressing in the other salad is 62F. Provie proper cold holding of 41F or below (the manager discarded the items)
- ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • The baked ham and cheese and spinach and cheese croissants are stored on a hot plate for hot holding but the temperature of the spinach and cheese is 112F and the ham and cheese is 110F. Provide proper hot holding. (The manager discarded the items)critical(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P) • The baked ham and cheese and spinach and cheese croissants are stored on a hot plate for hot holding but the temperature of the spinach and cheese is 112F and the ham and cheese is 110F. Provide proper hot holding. (The manager discarded the items)
- ⚠️Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • The labels for the dressing says it contains egg yolks. Provide either pasteurized egg yolks or a consumer advisory for the dressing.Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf) • The labels for the dressing says it contains egg yolks. Provide either pasteurized egg yolks or a consumer advisory for the dressing.
- ⚠️Common Name-Working Containers (Pf) • The detergent and sanitizer for the three bay sink has been put into smaller bottles with no labels. Properly label all chemicals.Common Name-Working Containers (Pf) • The detergent and sanitizer for the three bay sink has been put into smaller bottles with no labels. Properly label all chemicals.
- ⚠️Sanitizers Criteria-Chemicals (P) • The sanitizer in the three bay sink is setup with over 500 ppm quats. Provide proper sanitizer levels. (The manager diluted the solution to be between 200-400 ppm)criticalSanitizers Criteria-Chemicals (P) • The sanitizer in the three bay sink is setup with over 500 ppm quats. Provide proper sanitizer levels. (The manager diluted the solution to be between 200-400 ppm)
When was Swissbakers last inspected?
Swissbakers has 15 inspections on record going back to October 16, 2015. The 12 most recent are shown below.
| date | result | score |
|---|---|---|
| March 15, 2022 | — | |
| August 6, 2019 | Pass | |
| August 1, 2019 | Fail | |
| September 12, 2018 | Pass | |
| March 5, 2018 | Pass | |
| February 26, 2018 | closed by the city | |
| November 9, 2017 | Pass | |
| November 2, 2017 | — | |
| October 25, 2017 | Fail | |
| February 6, 2017 | Pass | |
| September 30, 2016 | Pass | |
| September 23, 2016 | Fail |
Swissbakers vs North End
North End runs 88% clean across 717 tracked restaurants — 579 clean, 37 mid, 40 cooked.
Against the 717 spots Cooked tracks in North End, this one comes out cleaner than 11% of them.
Other spots in North End
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 August 6, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.