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Tatte Bakery & Cafe
March 6, 2020 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings17
- critical findings6
Failed findings
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When to Wash (P)criticalInspector note: Employees (multiple) leaving and returning to work stations without washing hands
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(A) Gloves Use Limitation (P)criticalInspector note: Multiple food handler ware washing staff multitasking wearing disposable gloves - creating residue build up on food and non food contacts equipment. Leaving and returning to work station wearing disposable gloves
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Food Display-Preventing Contamination by Consumers (P)criticalInspector note: Pastries exposed to contamination - Sneeze guard too low - Pasty area
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Potatoes 67 F Leafy 57/58 F All food was removed from unit
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Characteristics-Materials for Construction and Repair (P)criticalInspector note: Storing TCS food on a refrigeration/sandwich prep using that was not working - Unit must maintain 41 or below
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Separation-Storage (P)criticalInspector note: Hand soap stored on food and food storage - Barista area
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No written procedures and kit is not complete for the clean up of vomiting and diarrheal events
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Multiple priority priority foundation and core violations noted on inspection - All employees must be trained in food safety and sanitation as it relates to their assigned dutes per code. PIC must oversee day to day operations to ensure establishment is in compliance with the food code.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Consumer advisory missing disclosure on menu board and menus
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Effectiveness-Hair Restraints (C)Inspector note: All employees handling food must wear hair restraints
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Wiping Cloths Use Limitation (C)Inspector note: Wiping cloths not stored in a sanitizing solution per code - Kitchen/prep/ware washing/pastry areas
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: Using milk crates to store food and food contact items - Ware washing/food prep
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Warewashing Sinks and Drain boards Self-Draining (C)Inspector note: Provide adequate drain boards to accomodate all air drying - Ware washing
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Nonfood Contact Surfaces (C)Inspector note: Not removing old labels from exterior of food containers - Ware washing/food prep/storage areas Built up soils on interior and exterior including handles of refrigeration units - Kitchen/prep
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Equipment and Utensils Air-Drying Required (C)Inspector note: Stacking clean and sanitized equipment with out allowing for proper air drying - Ware washing areas
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Handwashing Signage (C)Inspector note: No hand wash signage reminding employees to wash hand before returning to work at hand sinks in bathrooms and pastry area
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Milk crate and unnecessary articles in stairwell to basement Wire shelving blocking egress to ware washing area
What changed since the previous inspection?
Compared with Pass on March 13, 2019: 17 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.