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The Currach Bistro & Pizza

October 26, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings8
critical findings1

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Failed findings

Consumer Advisoriescritical

Inspector note: provide allergin cert. and advisory on all menus and board...
code M-3-603.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: remove multiple mice dropping in basement storage....during last years inspection cellar was not approved by the health dept....rodent proof all outer openings throughout....
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: provide overhead protection at all storage areas...elevate all products 6 to 8 inches off the floor...
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: repair door gaskets as needed....replace missing fan cover at 1 dr. beverage air...replace missing door handle at cellar reachin.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean all reach ins....clean all sinks....clean all grease buildup on cooking equipment...clean all shelving....clean cellar shelving and reachins....
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: clean Floor under all equipment and repair floor throughout...clean cellar stairs and clean cellar floor throughout....
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: clean attached hood and exhuast provide update clean cert. on hood...clean ceiling tiles as needed...repair defective and unsafe cellar stairs..provide building dept. approval for proper permit and repair...
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: remove all unnessary articles throughout....
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

Checks marked passed

Hot Holdingcritical

Inspector note: sauce held at 90F shall be 140F or above.....
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: hand wash sink shut off in need of repair...
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: provide proper warewashing training for proper sanitizing...
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Hot and Cold Watercritical

code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

code 06-3-501.13* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: properly store knives....
code 10-3-304.12* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: replace all scored cutting boards and replace all bowls with proper scoops....
code 14-4-202.11* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

code 21-3-304.14* · lower-severity findingstatus: Pass
Improper Cleaning of Receptacles

code 33-5-501.116* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: provide covers for all trash receptacles....
code 33-5-501.13-.17* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 24, 2011: 8 findings recurred. 12 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.