Cooked?✕
The Upper Crust
December 2, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings20
- critical findings7
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed no hand washing during the inspection - Hand sink not equipped with proper hand soap paper towels signage and cold water
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Good Hygienic PracticescriticalInspector note: Food handlers putting on hats in food prep area delivery person entering and doing food prep without washing hands Food handlers continuously handling multiple food products and equipment wearing same gloves.
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Location AccessiblecriticalInspector note: Access Te hand sink blocked
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Separation/Sanitizer CriteriacriticalInspector note: Hand soap stored on top of refrigeration unit (corrected on site)
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Person in charge AssignedcriticalInspector note: No person incharge 590.003: Management and Personnel - federal 1999 Food Code Chapter 2 (A) FC 2-101.11 Assignment*. The first paragraph in FC 2-101.11 is stricken and replaced by the following: (1) The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.
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PIC KnowledgecriticalInspector note: No proof of full time on site certified food protection/allergen awareness manager In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. Food Allergen Awareness Training (a) By February 1 2011 such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties. The owner/operator shall provide to the health division proof of full time on site certified manager via email by 4:00 PM
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PIC Performing DutiescriticalInspector note: Operations Manager arrived before my departure Duties 2-103.11 Person in Charge. Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue spatulas tongs single-use gloves or dispensing equipment; and Employees are properly trained in food safety as it relates to their assigned duties. Allergen poster not posted in employee work area Food Allergy Awareness Requirements. Food establishments that cook prepare or serve food intended for immediate consumption either on or off the premises shall comply with the following requirements. (1) Poster. No later than October 1 2010 such food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. The owner/operator shall provided a full training of all staff within 24 hours and shall submit all training material to the health division
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Food Contact Surfaces CleanInspector note: Ice Machine interior soiled. Clean and sanitize properly. Knifes stored soiled inside the clean knife box. Clean and sanitize properly.
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Insects Rodents AnimalsInspector note: Evidence of rodent dropping on floor under and behind all equipment (Kitchen/basement/ware washing) Exterminated twice weekly - last extermination performed 12-2-16
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Food ProtectionInspector note: Lower Level-Several food products stored on the floor inside the walk-in unit and dry storage area. Elevate 6 inches or above. Lower level two door freezer unit with food product containers covered with layers of ice. Remove ice and ensure the unit is working properly
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Food Utensil StorageInspector note: Ice scoop stored on top of ice machine - Must be stored in a safe and sanitary manner at all times to prevent contamination
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Non-Food Contact SurfacesInspector note: Repair broken door handles on refrigeration units • Salad Refrigerator leaking water. Repair.
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Non-Food Contact Surfaces CleanInspector note: Clean interior and exterior of refrigeration units free of built up soils/food particles • Serving Lime-Interior of the freezer at the cooking line soiled. Clean properly. Salad Refrigerator with water at the bottom. Clean properly. Lower Level- Small white refrigerator next to the walk-in soiled.Clean properly. Three Bay Sink- Air Drying Shelves soiled. Clean properly.
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Clean Equipment & Utensils StorageInspector note: Packages of single use utensils/equipment stored on the floor. Clean properly
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Installed and MaintainedInspector note: Cold water turned off at hand sink (Corrected on site)
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Hand Cleaner Drying Tissue SignageInspector note: No signage at hand sink • Paper towel & soap dispensers empty at hand sink (Corrected on site)
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of all waste receptacles throughout
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Improper Maintenance of FloorsInspector note: Built up soils/dust on floor under behind all equipment throughout prep/ware washing/dining room. • Floor not smooth durable easily cleanable throughout basement
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Walls/Ceilings Designed Constructed InstalledInspector note: CO2 tanks near the ice machine not secured. Chain or secure properly.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Cardboard and duct tape on wall at enterence to prep area • Hood vent at the pizza oven with large amount of grease. Clean properly. Built up soils/dust on ceiling walls and all attachments throughout prep/ware washing/dining room. • Provide proper over head protection above ice machine - Ceiling is not smooth durable easily cleanable and non absorbant - Basement Walls in disrepair in basement bathrooms at enterence to basement storage area
What changed since the previous inspection?
Compared with Pass on June 10, 2016: 20 findings appeared for the first time.
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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.