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The Times Irish Pub & Restaurant

January 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings5

Failed findings

Hot Holdingcritical

Inspector note: Cream sauce sitting without temperature control next to steam well in kitchen at 88F.Chicken stock sitting without means of temperature control next to flat top at 82F.(Cooked baked potato although holding at proper temperature are not to be stored ontop of oven-this is not an approved method of hot holding.Establishment may need to invest in an additional steam well.).
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Blue cheese sitting on cuttingboard without means of temperature control at 55F.Burgers in top portion of refridgerated unit at 50F.Preportioned beef in toip portion of refridge at 50F.Provide proper cold holding temperatures of 41F and or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: PIC observed handling/cutting rte food with bare hands at bar.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: PIC at time of Inspection has no idea what the basic safe food principles are.Time/temperature controls about menu items asked and staff had no idea(kitchen or PIC).PIC had no idea what type of sanitizer is used on dishwasher nor what temperatures for bar glasswasher.PIC/staff not aware of Employee Health policy info.PIC observed cutting RTE fruit with bare hands.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC/CFM not properly performing duties by lack of food safety knowledge from staff and PIC on todays inspection and by violations observed and cited.PIC not ensuring critical risk factors are not occurring on a daily basis.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Bulk food containers in basement are not labeled.Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked and fully covered potato skins in refridge in a deep pan(6-8inch) at 53F.Soup in refridge from Saturday at 46F.Raw chicken in top portion of refridge at 45F(Unit is reading 40F-may need to set unit colder to accomodate the frequent opening of unit.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Worn/stained and scorred cutting board in kitchen.Replace.Interior of icemachine(upper white plastic) is visibly filthy.Clean/resurface if necessary.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit to test main dishwasher??????Provide for PIC.
code 17-4-302.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Designated handsink at bar has drainage tubing running into sink.Remove and properly drain.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No sinage at bar handsink.No sinage in restroom(s)(M/W).Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 25, 2010: 10 findings appeared for the first time. 1 finding recurred. 6 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.