Cooked?✕
The Sports Club/La-Boston
February 16, 2010 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings0
Failed findings
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Food Container LabelsInspector note: Label all packaged retail food
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Non-Food Contact SurfacesInspector note: Secure all CO2 tanks. • Repair the walk in refrigerator to eliminate dead spots and/or areas of elevated temperature within the unit. The interior of the reach in/flip top refrigerator used for salad item storage and located in front of the panini press has iced up. Defrost the interior of the unit.
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Equipment ThermometersInspector note: Provide visible thermometer where needed
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Wiping Cloths Clean SanitizeInspector note: Cafe-keeps wiping cloths in sanitizer.
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Non-Food Contact Surfaces CleanInspector note: Clean grease buildups on cooking equipment where necessary • Inspect and clean the refrigeration gaskets where necessary. Food has accumulated within several of the unit's gaskets within the kitchen. Mold was observed on others.
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Installed and MaintainedInspector note: Bar. Provide drain hose for tonic hose holders.
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Hand Cleaner Drying Tissue SignageInspector note: Bar. Provide soap and paper towels.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean vent hoods and provide updated cleaning sticker.
Checks marked passed
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Recieving/Sound Condition/Proper TemperaturescriticalInspector note: Tuna can(s) were observed within the store room with dent(s) along the bottom seam. Dented food storage cans should not be placed into service and should be returned to the vendor. Staff should be retrained to recognize and refuse damaged product upon delivery.
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Cold HoldingcriticalInspector note: Food temperatures within the main walk in refrigerator ranged in temperature from 40 to 46 degrees F. Food products must be maintained below 41 degrees F within the walk in refrigerator.
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Location AccessiblecriticalInspector note: A cooling rack was present in front of the hand sink beside the vegetable preparation sinks. Store the cooling rack in another location to provide ready access to the hand sink.
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Food ProtectionInspector note: On the main cooking line within the kitchen raw burgers were stored in sliding shelving above vegetables and other items with lower final cooking temperatures. Review proper food storage with staff to eliminate the potential for cross contamination.
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Handling of Food & IceInspector note: At the bar staff were observed scooping and serving ice with the top cup of a drink shaker. Servers fingers and hands were observed contacting the beverage ice. Provide proper ice scoops to avoid hand contact with beverage ice.
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Food Contact Surfaces DesignInspector note: Discard all plastic food storage containers that are cracked and chipped to avoid physical contamination of food.
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Dishwashng FacilitiesInspector note: The dish machine within the kitchen area has a leaking valve resulting in water accumulation beneath the unit. Repair the leaking valve. The dish machine within the main service area appears to have a faulty wash temperature thermometer. Repair the thermometer so that it registers a proper wash temperature.
What changed since the previous inspection?
Compared with Fail on September 29, 2008: 6 findings appeared for the first time. 2 findings recurred. 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.