Cooked?✕
Ta Bo Restaurant
September 19, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings21
- critical findings3
Failed findings
-
Hot HoldingcriticalInspector note: ribs 80 degrees/rice 110 degrees/provide proper temperature of 140 degrees or above
-
Separation Segregation Cross ContaminationcriticalInspector note: white reach in unit /provide proper storage of all raw meats walk in/properly store all raw foods
-
Food Contact Surfaces CleancriticalInspector note: properly sanitize all utensils when they fall on the floor/oberved staff rinse utensil in sink
-
Food Contact Surfaces CleanInspector note: properly store all condiments on hot line in sanitized containers clean interior of all rice cookers properly sanitize all knives and cutting boards properly clean/sanitize meat grinder/remove if not used
-
Insects Rodents AnimalsInspector note: white storage shelving along front window/remove evidence of rodent droppings steamtable/remove evidence of rodent droppings from lower shelving non working walk in/remove evidence of rodent droppings from floor grated shelving/remove evidence of numerous rodent droppings from floor basement/remove evidence of rodent droppings from floor area
-
Food ProtectionInspector note: provide proper employee break areas all reach in units/properly cover all food containers provide covers to all condiment containers properly store all foods 6 inches off floor properly store all opened bulk food bags in covered containers
-
Clean Cloths Hair RestraintInspector note: provide proper hair restraints for all cooks
-
Food Contact Surfaces DesignInspector note: replace all cracked food service containers replace/resurface all worn white cutting boards
-
Non-Food Contact SurfacesInspector note: remove cardboard from all shelving walk in/replace all rusted shelving resurface all rusted prep table shelving remove all cardboard boxes for storage
-
Dishwashng FacilitiesInspector note: 3 bay sink/provide proper drain plugs and drying rack above sink
-
Test Kit ProvidedInspector note: 3 bay sink/provide proper test kit
-
Wiping Cloths Clean SanitizeInspector note: provide proper sanitation buckets to store all wiping cloths
-
Non-Food Contact Surfaces CleanInspector note: clean non working white reach in hot line/clean interior/exterior of all cooking equipment/remove all foil clean interior/exterior of white reach in clean interior/exterior of steamtable clean interior/exterior of 2 door reach in clean all silver shelving throughout kitchen
-
Installed and MaintainedInspector note: repair all faucets to stop leaks
-
Hand Cleaner Drying Tissue SignageInspector note: handsink/provide employee must wash hands signage
-
Adequate Number Frequency Vermin ProofInspector note: kitchen/provide covered waste receptacles
-
Outside Storage Improperly MaintainedInspector note: clean rear outside grounds
-
Improper Maintenance of FloorsInspector note: replace all missing/damaged floor drain covers
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: kitchen/clean all light shields kitchen/clean and resurface all walls and white shelving throughout repair torn screen to rear door
-
Fixture's not properly shieldedInspector note: kitchen/provide all light shields with endcaps
-
Premises MaintainedInspector note: remove all milk crates for storage basement/clean/organize basement/remove all unnecessary articles
What changed since the previous inspection?
Compared with Pass on April 26, 2012: 21 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Mattapan
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.