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The Avenue Grille
March 22, 2022 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings14
- critical findings3
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: In walk in cooler there is raw beef stored next to raw chicken- Discontinue storing near one another - store all raw chicken on bottom shelf. PIC corrected on site
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Hot holding grilled chicken was 113F I spoke with PIC and advised him that the pieces were overstuffed and need to be reheated to 165F or above then held hot- Discontinue hot holdng foods under 135F
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Hanging pans over the stove have food particles hanging from them- Remove and properly clean. Wash rinse and sanitize food contact equipment. Soiled knives with food particles is stored inside of low boy over ready to eat foods- Remove and properly store after cleaning.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No vomit and diarrhea kit available - Provide supplies and instructions on how to clean up vomit and diarrhea episode.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Not properly monritoring and training staff on proper handwashing maintaining hot holding temperatures date marking and cleaning food contact equipment.- Train staff on the items mentioned above.
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Deli meat Seasoned meats sauces were not marked. Date mark all foods that is TCS foods such as deli meat held in refrigerator unit for 24 hours or more.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: There was ni sanitizer testing strips available when I asked PIC to test sanitizer solution in 3 bay sink- Provide Testin strips for sanitizer solution
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Handwashing Sinks-Location and Placement (Pf)Inspector note: There is only one handsink available in the kitchen near the cookline there are other stations with no handsink near- Install handsink near the warewash area.
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Hand Drying Provision (Pf)Inspector note: The handsink had no papertowels When I washed my hands I had to ask for some- Provide hand drying towels at the hand sink to ensure proper handwashing from staff
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Wiping Cloths Use Limitation (C)Inspector note: There are soiled wiping cloths all over with no sanitizer solution- Store all soiled and clean wiping cloths in sanitizer solution
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Standards of Identity (C)Inspector note: Large bins throughout have no labels on it also sauce bottles have no labels- Label all large bins and sauce bottles with common name.
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Nonfood Contact Surfaces (C)Inspector note: Panini press is heavily soiled and encrusted with grease and food debris also clean the wall behind it- Clean to remove ALL Interior low boys /exterior/behind the hood and the back is heavily soiled - Clean to remove soils and encrusted stains Refrigeratror exterior is soiled with fingerprints- Clean to remove.
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Service Sink (C)Inspector note: There is no service sink - Provide a service sink to dispose soiled mop water or complete a variance form to get permission to dump soiled mop water in toilet not outside. Sent a form via email
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Covering Receptacles (C)Inspector note: In the restroom used by staff there is no covered receptacle- provide a covered receptacle for feminine products
What changed since the previous inspection?
Compared with Fail on November 4, 2021: 11 findings appeared for the first time. 3 findings recurred. 4 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.