Cooked?✕
The Best Little Restaurant
August 12, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings17
- critical findings1
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Properly stone all Raw foods in Walkin and all reaching units.
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Food Contact Surfaces CleanInspector note: Clean and sanitize all food contact prep and cooking equip.Remove grease buildup.
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Insects Rodents AnimalsInspector note: Evidence of fruit flies noted provide extermination report. • Evidence of Rodent droppings provide IPM Program.
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Food ProtectionInspector note: Elevate all foods off the floor. cover all foods in walk in box. Discontinue storing all cooked foods in a Raw Good container. cover all foods in freezer chest.
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Food Utensil StorageInspector note: Remove all bowls used for scooping and provide proper scoops. Discontinue storing utensils in stagnant water.
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Clean Cloths Hair RestraintInspector note: Provide hair restraints.
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Food Contact Surfaces DesignInspector note: Replace all non (NSF) approved equipment.Replace all non approved cutting boards and Replace all scored cutting boards. Replace all chipped china.
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Non-Food Contact SurfacesInspector note: Replace all defective door gaskets. Provide elevated shelving at rear of restaurant 6 to 8 inches off. the floor.
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Dishwashng FacilitiesInspector note: Replace defective door handle at dishmachine.
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Equipment ThermometersInspector note: Provide pressure gauge. Repair wash gauge.
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Test Kit ProvidedInspector note: Provide atest kit for 2 compartment ware washing.
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Wash Rinse Water Clean Proper Temperature.Inspector note: provide wash Temp. of 150 F.
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Wiping Cloths Clean SanitizeInspector note: Provide sanitizer solution hr all wiping cloths.
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Non-Food Contact Surfaces CleanInspector note: Clean all cooking equipment.clean all Sinks and attached pipes. clean all refrigeration units. dean and defrost freezer. clean table top fan. Remove grease buildup. on all pipes equip. and shelving. -
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Installed and MaintainedInspector note: repair all leaking waste pipes.
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Floors Designed Constructed InstalledInspector note: Regrout floor tiles as needed. • Reseal or Replace Rusted threshold at walk in Box.
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Fixture's not properly shieldedInspector note: Provide a protective cover for light fixture in Walkin Box Provide light fixture covers with end caps above prep-table.
Checks marked passed
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Recieving/Sound Condition/Proper TemperaturescriticalInspector note: Remove all personnel storage From Ice Machine discard Ice.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed employee at prep area handling poultry and wiping her hands with a dry towels did not wash hands continued handling equipment.
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Food Contact Surfaces CleancriticalInspector note: Rinse Temp. at High Temp. machine 150F shall be 180F Provide a no Rinse detergent sanitizer for 2 comp. sink pot washing.
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Location AccessiblecriticalInspector note: Hand sink shall be made accessible.
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Person in charge Assignedcritical
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Hand Cleaner Drying Tissue SignageInspector note: Provide paper towels for dispenser in rest-rm.
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Adequate Number Frequency Vermin ProofInspector note: provide covers for all trash receptacles. .
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Walls/Ceilings Designed Constructed InstalledInspector note: Replace all stained ceiling tiles. Plug-up large rodent hole at rear of cooking line.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean ceiling throughout as needed.
What changed since the previous inspection?
Compared with Pass on September 17, 2007: 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.