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The Deck Cafe

February 17, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Tuna at 49F Fresh mozzerella sandwiches out at room temperature at 68F and fresh mozzerella stacked ontop of other food product in refridge at 50F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink in kitchen unaccessable/blocked.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Body Powder stored over and with food.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC unfamilar with Employee Health policy temperature requirements and food protection requirements as evidenced during Inspection and interview.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Uncovered/exposed food out in customer self-service area.Exposed food stored on warewashing sink that is set-up with detergent/chemicals.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: No hood sytem in place over equipment used to cook off beef(proteins etc.-refer to BFD).
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 23, 2009: 6 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.