Cooked?✓
The Pour House
October 27, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
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ReheatingcriticalInspector note: Cooking Line- Hot Holding- BBQ Chicken 119F Black Beans 130F. Employee states they have been there for 90 minutes and re-heated them to 165F. Re-heat properly before placing for hot holding.
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Food Contact Surfaces CleancriticalInspector note: One of the Dish Machines at the Upper Level Bar not registering any chlorine sanitizer. Repair company called other machine will be used until repair performed.
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Food Contact Surfaces CleanInspector note: Slicer at the prep area with dried up debris. Clean and sanitize properly. Soiled knifes stored at the clean knife box. Clean and sanitize properly.
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Food ProtectionInspector note: Food containers at the prep area and walk-in stored on the floor. Elevate 6 inches or above.
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Food Utensil StorageInspector note: Ice cream scoop stored in the well without running water. Store properly.
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Non-Food Contact Surfaces CleanInspector note: Side of the fryolator soiled. Floor of the walk-in freezer soiled. Shelves at the bar area soiled. Clean properly.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling at the prep area with dust. Clean properly. Hood vents above fyolator with grease and dust. Clean properly.
What changed since the previous inspection?
Compared with Fail on October 20, 2015: 7 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.