The Tavern At The End Of The World

September 11, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: The middle refrigerator in the kitchen is not working properly; cheese 50F mayo 52F. Provide proper cold holding of 41F or below. (There were only a few items in the fridge and the chef discarded them)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: No soap during service in the kitchen prep area and behind the bar. Train employees about proper handwashing (chef replaced soap)
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: The servesafe certificates posted are for the previous owners. Provide a current certified food manager (Owner provided servesafe when he came up and applied for new the permit)
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: The establishment has changed ownership so ther is no current health permit. Provide a valid health permit (The new owner has already come up and applied)
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: There are flies in the establishment. Provide treatment and screen doors to prevent entry.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Thermometers Provided

Inspector note: There are no food thermometers to take temperatures. Provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: There are cut potatoes soaking at room temperature and uncovered in the prep area and out at room temperature on the cooking line. Both times the potatoes are between 41F-43F. Provide proper protection and refrigeration. There are onions and potatoes stored on the ground. Store food elevated.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: The mopsink in the prep area is not enclosed. Provide an enclosed mopsink.
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: There are no test strips for the glass washer. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: The high temp machine has a wash temperature of 108F and rinse of 182F. Provide proper wash temperature.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: The ice machine is draining into the three bay sink. Make sure the machine is properly plumbed.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the handwash sink during service. Provide soap so employees can properly wash their hands.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: The floor in the basement prep area is worn. Resurface or replace to provide a smooth cleanable durable surface.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The ceiling in basement prep area is missing tiles in areas. Repair ceiling to provide a smooth cleanable durable surface.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

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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.