The Currach Bistro & Pizza

February 16, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings21
critical findings8

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Failed findings

Hot Holdingcritical

Inspector note: meatballs 120F shall be maintained at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: meatballs temp.43F shall be 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: provide proper handwashing procedures observed during inspection no handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: provide a no rinse detergent sanitizer and provide training for proper sanitizing
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: observed handsink blocked with wet mop and supplies
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

code M-2-103.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: post consumer advisory at menu board and paper menus.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: freezer 1dr. was 30F unit shall be 0F
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: replace all defective doorgaskets throughout remove all contact paper and seal electrical wiring in restroom.
code 15-4-202.16* · lower-severity findingstatus: Fail
Three Compartment Sink

Inspector note: provide proper drainboards
code 16-4-301.12* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: replace 2 compartment sink with a 3 compartment sink.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean and degrease all equipment.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: repair plumbing restroom and kitchen. provide proper plumbing at faucet in restroom. Faucets only has hot water and an additional faucet above handsink that has cold water.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: post hand washing signage employees must wash hands.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: provide covers for receptacles
code 33-5-501.13-.17* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: repair floor as needed regrout floor tiles as needed.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: repair walls and ceiling in restroom. ceiling tiles shall be made smooth and easy cleanable in kitchen.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: provide adequate lighting in 3dr. unit.
code 38-6-303.11* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

code 39-6-304.11* · lower-severity findingstatus: Fail

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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.