Cooked?✕
Tin Tin Buffet
February 5, 2016 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings1
- critical findings0
Failed findings
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Installed and MaintainedInspector note: The hot water heaters have been replaced and the hot water at the sinks is over 125F. Provide proper sink temperatures of 110-120F (The owner has already ordered the mixing valves and they will be installed in the next few days) • Provide proper faucet at sink next to dish machine.
Checks marked passed
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Hot HoldingcriticalInspector note: Meat balls 135 F Fried chicken 110 F Food items on buffet are store high above fill line.
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Cold HoldingcriticalInspector note: Coleslaw 45 °F Cut melon 50 °F Cucumber Salad 50 °F Potentially hazardous foods on salad bar piled high above the rim of the pan it is stored in.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken stored above raw beef and other food items in walk in refrigeration unit. Raw chicken stored with ready to eat foods on sandwich prep.
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Good Hygienic PracticescriticalInspector note: Observed no hand washing during inspection Food handler touched face and did not wash hands Observid employees leaving and re-entering kitchen/work stations without changing gloves.
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Hot and Cold WatercriticalInspector note: Hot water temperatures at all hand sink 77 to 88 °F Plumber arrived on site at end of inspection and noted a new hot water tank need to be installed.
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Location AccessiblecriticalInspector note: Observed on employee cleaning food contact equipment in hand sink at waitstation Observed an employee dumping waste water from wiping cloth bucket in hand sink at waitstation Obseved wiping cloth bucket stored in hand sink at waitstation Observed food waste in hand sink at waitsation
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Labeled Common NamecriticalInspector note: Spray bottles not labeled.
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Separation/Sanitizer CriteriacriticalInspector note: Chlorine sanitizing solution for wiping clothes 200+PPM
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PIC Performing DutiescriticalInspector note: Multiple Risk factors critical and non critical violation observed & noted on inspection report. The person in charge shall ensure that: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing and proper glove use. Employees are properly trained in food safety and sanitation as it relates to their assigned duties and through daily oversight of the employees. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution Self-service areas such as salad bars and buffets are properly monitored.
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Insects Rodents AnimalsInspector note: Evidence of rodent dropping under and behind equipment thoughout establishment.
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Food Container LabelsInspector note: Bulk food containers not labeled with common name of food item.
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Food ProtectionInspector note: Items stored above ice machine • Open food products are not being stored in food grade covered containers with labels Lid to large white bulk food container missing part of lid and is not covered.
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Non-Food Contact SurfacesInspector note: Exposed wood on shelving Remove all milk crates used for shelving and provide adequate shelving 6" above the floor. • Foil on cooking equipment on cooking line • Rust on front and sides of ice machine Rust on exterior of grease traps Rust on bottom shelf of large prep table Rust on legs of small prep table • Using wet wiping cloth to catch splashing/spilage at soda dispenser.
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Equipment ThermometersInspector note: Provide thermometer to cold salad bar and to 3 door glass refrigeration unit in prep kitchen.
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths are not being stored in a sanitizing solution All wiping cloths used for raw animal products ready to eat foods and non food contacts must be stored seperately.
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Non-Food Contact Surfaces CleanInspector note: Built up soils on refrigeration units (interior and exterior including door handles shelving and vents/fans. - Kitchen/prep Built up soils food particles and grease on all cooking equipment including rice cookers (tops fronts sides. - Cooking line • Built up soils on shelving Built up grease and soils on exterior of grease traps. Built up soils on interior and exterior of cabinets thoughout buffet and waitstations.
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Clean Equipment & Utensils StorageInspector note: Multiple pots pans food container not inverted on shelving
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Hand Cleaner Drying Tissue SignageInspector note: Paper towel dispenser empty in employee bathroom.
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Toilet Enclosed CleanInspector note: Bathroom doors not self closing
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Black substance built up on walls and attachments at all wait stations and behind soda dispenser. • Glue board attached to ceiling vent (men's room_ Dusty ceiling vents and fixtures - Bathrooms (all) Rust and peeling paint on wall partitions Bathrooms (men's/ladies) Chipping and peeling paint on walls and attachments (Employee Bathrooms-Basement • Large opening in lower wall behind 2 bay sink. (kitchen) Opening in wall near rear exit. (kitchen) Doors to the exterior (Kitchen and Basement) Multiple openings in ceiling thoughout basement (food storage and equipment storage) Built up soils on light sheilds ceiling tiles and all attachments thoughout prep and ware washing areas Built up soils on walls and attachments thoughout prep and ware washing areas. Built up grease on hood and hood filter not secure (Cooking line) Grill on rolling shelving does not have proper ventilation/hood etc. (Owner/operator must contact David Hayes at Boston Fire Headquaters to discuss no hood above this grill) Walls and attachments thoughout prep/ware washing are not smooth durable and easily cleanable.
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Rooms and Equipment VentedInspector note: Ceiling vents not working
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Premises MaintainedInspector note: Mops brooms etc not stored on wall rack • Remove all unused/unnecessary articles/equipment from premises
What changed since the previous inspection?
Compared with Pass on September 24, 2015: 1 finding 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.