Cooked?✕
Tavern In The Square Restaurant (North Station)
October 20, 2016 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Dishwashng FacilitiesInspector note: Rinse gauge on kitchen high temperature dishwasher not registering 180F. Repair. Alternative means to sanitize equipment in place at three compartment sink.
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Improper Maintenance of FloorsInspector note: Floors under and around cookline equipment with food debri and buildup of grease. Floors around clean equipment and dry storage rack with black colored buildup .Clean to remove. Thoroughly clean all kitchen floors.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dust buildup on ceiling vent grate above ice machine. Clean to remove.
Checks marked passed
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Hot HoldingcriticalInspector note: White pepper gravy on steam table with holding temperature of 67F. Maintain hot holding temperatures at 140F or above. Product out of temperature for one hour CFPM took immediate corrective action to reheat product to 140F or above.
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Prevention of Contamination from HandscriticalInspector note: Observed bar tender cutting fresh strawberries at bar with bar hands. Discontinue bare hand contact with ready to eat foods. Wash hands and don gloves when handling RTE foods.
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Food Contact Surfaces CleancriticalInspector note: Bar glass washers not registering presence of chlorine santizer. Establishment to use alternative means to sanitize glassware in additional dishwasher until dishwasher can be repaired.
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Location AccessiblecriticalInspector note: Pantry prep area handsink obstructed with cambro containers of nacho chips. Cookline handsink obstructed with empty boxes. Handsink at waitress staging area obstructed with case of corn and potatoes on floor and steel cables. Maintain free access to handwashing facilities at all times.
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PIC Performing DutiescriticalInspector note: CFPM not monitoring access to handwashing facilities proper cooling methods hot holding temperatures consumer advisories sanitizing of equipment and general facility cleaning and maintenance. Ensure active managerial control as it is defined in the 1999 food code.
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Consumer AdvisoriescriticalInspector note: Tuna on menu offered cooked to order missing reminder component of consumer advisory. Provide.
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Insects Rodents AnimalsInspector note: Observed fruit fly activity in pantry prep area. Determine source. Provide legible updated pest control report upon reinspection.
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Inadequate Facilities/Cooling MethodsInspector note: Observed cooked chicken wings on sheet trays with a temperature of 86F being portioned into plastic bags. Cool product to 41F or below before packaging and storing in plastic bags. CFPM Dan stated wings prepared two hours prior and took immediate corrective action to cool product to 41F or below under refrigeration with increased surface area on a sheet tray.
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Food ProtectionInspector note: Case of corn and potatoes being stored directly on floor under handsink waste drain. Store foods in protected areas atleast 6" off the floor. CFPM took corrective action.
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Premises MaintainedInspector note: Employee area with multiple coat hangers and debri strewn on floor sighted on most recent pest control report dated 10/10/16. Organized and clean area. Out of use bread warmer on pantry line per CFPM. Remove.
What changed since the previous inspection?
Compared with Fail on October 19, 2016: 3 findings recurred. 10 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.