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The Friendly Toast

July 11, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings4

Failed findings

Hot Holdingcritical

Inspector note: hollandaise sauce 90 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: kitchen/cut strawberries 50 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: main bar/do not store drink items in sink kitchen/remove dishes from handsink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: certified food manager must train staff on handsinks and there use/cooling methods/hot and cold holding temperatures/dishmachines/how/when and where to test for chemical levels
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Upper and lower bar/remove evidence of fruit flies/provide detailed extermination report
code 35-6-501.111/.115** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: pulked pork 108 degrees/cooling at room temperature/provide proper cooling methods and cooling logs for all cooled food items
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: store all opened bulk food bags in covered containers
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: replace/resurface all worn white cutting boards provide scoop with handle for all ice bins/remove cups
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: lower bar/provie proper setup of 3 bay sink/all chemicals kitchen/provide proper set up of 3 bay sink
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: main bar/repair hot water faucet handle to handsink
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: bar handsinks/provide liquid soap/paper towels and employee must wash hands signage
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: clean outside trash area
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: kitchen/resurface/replace worn ceiling tiles dishroom/clean walls to remove mold like substance clean yellow walls in hallway repair yellow wall around wait station handsink kitchen/clean all silver dishware shelving kitchen/clean all light shields
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize rear room to main bar and lower bar clean/organize mop closet • clean/organize upper and lower bar
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 8, 2018: 5 findings appeared for the first time. 9 findings recurred. 3 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.