✓

The Pearl Seafood Grill & Raw Bar

March 3, 2022 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Mussels and Live oysters together- Discontinue storing with one another. Raw Shrimp stored with live mussels- Discontinue. Whole shell eggs stored on middle shelf on top of ready to eat foods of reach in- Store eggs on bottom shelf
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Crab Dip stored in refrigerator unit is 48F- and in deep bucket its 52F- Cook states was in there since this morning- PIC volunatily discarded- Foods should be stored at 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Equipment Food-Contact Surfaces and Utensils-Frequency (P)critical

Inspector note: Several utensils and pans soiled with food debris and soils- Clean properly and store
code 590.004/4-602.11-P*** · critical food-safety factorstatus: Pass
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: No vomit and diarrhea Kit available - provide supplies for a bodily fluid clean up
code 590.002/2-501.11-PF** · serious findingstatus: Pass
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: PIC not properly training staff on warewashing handwashing not using sink as a dump sink properly storing foods cleaning food contact equipment - Train Staff on above mentioned
code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass
Warewashing Machines Temperature Measuring Devices (Pf)

Inspector note: No Data plate or strips available for high temp dishwasher - Provide strips or irrerersible thermometer
code 590.004/4-204.115-PF** · serious findingstatus: Pass
Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector note: Handwash sink on cookline was being used to fill sanitizer bucket and there was ice and food debris inside the sink- Discontinue using handsink for purpose other than handwashing
code 590.005/5-205.11-PF** · serious findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Soiled wiping cloths all over the kitchen area - Store all soiled wiping cloths in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Miscellaneous Sources of Contamination (C)

Inspector note: Stove grill fryolators and refrigerator is heavily soiled and behind the stove soiled - Clean to remove soils
code 590.003/3-307.11-C* · lower-severity findingstatus: Pass
Standards of Identity (C)

Inspector note: Label all bottles and bins with common name - all bottles were not labeled
code 590.003/3-601.11-C* · lower-severity findingstatus: Pass
Good Repair and Proper Adjustment-Equipment (C)

Inspector note: Reach in on the cookline needs adjusting its reading 52F and food temperature is 48F- Repair
code 590.004/4-501.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 24, 2022: 11 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.