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The Vault
September 2, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Chicken salad holding at 46.7F in top portion of prep refridge.Cheese holding in refridgeration under prep table at 45.5F.Please ensure product is at 41F and/or below.Please put product in appropriate refridgeration for cooling.If the unit is being constantly opened/closed it will not cool properly.
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Good Hygienic PracticescriticalInspector note: Staff observed drinking from open beverage at service line.Provide covered containers.
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Location AccessiblecriticalInspector note: Multiple handsinks have items in them were observed used by staff to fill pitchers of water etc.Handsinks are for handwashing only and can't be used for anything else.
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer in buckets in kitchen tested at 400+ppm.Staff utilizing wrong ratio for dilution.Discussed with chef.Please monitor for compliance.
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Dishwashng FacilitiesInspector note: Kitchen dishwasher leaking.Repair.
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Equipment ThermometersInspector note: Some prep refridgeration have no internal thermometers.Provide.
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Inadequate LightingInspector note: Lighting burnt out at hotline.Replace.
What changed since the previous inspection?
Compared with Pass on October 14, 2010: 7 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.