Cooked?✕
The Upper Crust
May 9, 2022 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings22
- critical findings5
Failed findings
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Cleaning Procedure (P)criticalInspector note: Using hand dryers in employee bathrooms - no barrier FOOD EMPLOYEES shall clean their handsand exposed portions of their arms including surrogate prosthetic devices for hands or arms for at least 20 seconds using a cleaning com- pound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands and arms: (1) Rinse under clean running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices- hands and arms finger tips and areas between the fingers; (4) Thoroughly rinse under clean running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. P (C) TO avoid recontaminating their hands or surrogate prosthetic devices FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching sur- faces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved an automatic handwashing facility may be used by FOOD EMPLOYEES to clean their hands or surrogate prosthetic devices.
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When to Wash (P)criticalInspector note: Observed food handlers not washing hands when returning to prepare foods No hand washing performed prior to donning on clean glove
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(A) Gloves Use Limitation (P)criticalInspector note: Food handlers leaving and returning to work station to resume duties wearing same gloves
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cheese 60 F in upright refrigeration refrigeration unit 60 F- Upright white refrigeration unit
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Equipment Food-Contact Surfaces and Utensils-Frequency (P)criticalInspector note: Built up soils on interior of all bulk food containers
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: No written procedures or kit
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Assignment (Pf)Inspector note: No Person in charge on premises - Manager called by an employee
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Proof that employees have not been trained in food safety and sanitation as it relates to their assigned duties and to oversee day to day operations per code
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Handwashing Cleanser Availability (Pf)Inspector note: No hand cleaner at hand sink in ware washing area
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Hand Drying Provision (Pf)Inspector note: 2 hand sink have not paper towels in dispenser Food prep/ware washing area 1 hand sink has not drying device - Fry Station
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Controlling Pests (Pf)Inspector note: Evidence of rodent dropping on mixer stand and floor under and behind all equipment basement • Tongs stored on oven door handle Ice buckets stored on crates upright in basement
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Bulk food container and squeeze bottles not labeled
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Miscellaneous Sources of Contamination (C)Inspector note: No divider between hand sink and food prep sink
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: Rust on can opener stem and bracket Rust on exterior of Upright White Freezer and broken gasket on interior using extension cord to supply prower to said unit Water leaking from walk in unit into bucket
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Cooking and Baking Equipment (C)Inspector note: Built up soils on pizza ovens interior and exterior
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Nonfood Contact Surfaces (C)Inspector note: Built up soils on shelving throughout basement storage and ware washing Built up soils on refrigeration units on prep line and in basement Built up soils on can open stem and bracket Built up soils and rodent droppings on floor mixer stand Built up soils on exterior of bulk food containers in basement storage
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Covering Receptacles (C)Inspector note: No covers for waste receptacles - Prep areas
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Toilet Room Receptacle Covered (C)Inspector note: No cover on waste receptacle in ladies bathroom
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Built up grease on hood Built up soils/food splashing on walls in food prep areas Built up soils on floor under and behind all equipment - Kitchen/prep/ware washing/storage areas
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Handwashing Signage (C)Inspector note: All hand sinks do not have signage reminding employees to wash hands
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Remove all unused and unnecessary articles from basement
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: Rust on shelving throughout storage walk in units Floor in walk in refrigeration unit in disrepair Chipped paint on wall in basement prep ware washing storage areas
What changed since the previous inspection?
Compared with Pass on September 28, 2021: 22 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.