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The Best Little Restaurant
November 14, 2020 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings0
Failed findings
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Wiping Cloths Use Limitation (C)Inspector note: Keep all wiping cloths in a sanitizing solution when not in use.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: use scoops with handles for dispensing bulk food itwms.
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Thawing (C)Inspector note: Provide proper methods for thawing frozen food products. Frozen item was submerged in a pot of stagnant water.
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Cutting Surfaces (C)Inspector note: Replace worn and scoured cutting board on cold units in the kitchen. Remove large circular cutting board on the prep table in the kitchen.
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Equipment Food-Contact Surfaces and Utensils-Frequency (C)Inspector note: Clean all cooking equipment on the hot line. Focus on all food contact surfaces.
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Nonfood Contact Surfaces (C)Inspector note: clean the drain compartments tot the fryalators Clean top of dish machine.
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Clean floor through the kitchen. Focus on areas under cooking equipment tables and corners of kitchen. Clean floor area around the water heater Clean hood above the cooking line. Remove grease buildup on the ansul system pipes.
What changed since the previous inspection?
Compared with Pass on August 4, 2020: 7 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.