Cooked?✕
Tony C's Sports Bar & Grill
July 19, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings14
- critical findings4
Failed findings
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Cold HoldingcriticalInspector note: Refrig. unit 49°F /Feta cheese 47°F Turkey 45 °F Food items removed from unit and placed in walk in unit which is at 41 F PIC took corrective action PIC will email or fax refrigeration company's report to health division within 24 hours
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Food Contact Surfaces CleancriticalInspector note: Glass washer - Chlorine 0 PPM - All ware washing will be performed in low temp dish machine in kitchen/ware washing Dish washing company called PIC will email or fax dish washing company's report to health division within 24 hours
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Location AccessiblecriticalInspector note: Using hand sink as a dump sink - Hand sinks shall be used for hand washing only. PIC took corrective action
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Consumer AdvisoriescriticalInspector note: Consumer advisory missing disclosure on menu
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Food Contact Surfaces CleanInspector note: Clean interior of ice machine
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Food ProtectionInspector note: Items stored on top of ice machine • Paper towel dispenser stored above food prep table
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Food Utensil StorageInspector note: Tongs stored on oven door handle
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Non-Food Contact SurfacesInspector note: No divider between hand sink and clean glass ware • No dividers between handsinks/dump sinks/clean glass wares at hand sinks and dump sinks at bar • No splash guard between dump sink and customer ice
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths not stored in a sanitizing solution per code Wiping cloths used for raw animal products ready to eat products and non food contact must be kept in a seperate sanitizing solution. Wiping cloths must be stored in sanitizing solution between uses - observed multiple wiping cloths on food contacts/shelving/etc.
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Non-Food Contact Surfaces CleanInspector note: Clean Compressors free of dust on exterior of refrig. units
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Single Service Articles Stored DispensedInspector note: Straws at bar not protected from elements by individually wrapping and in an enclosed dispenser where not parts of the straws are handled by hands.
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Installed and MaintainedInspector note: Hand sink temperatures: Service area 85 F Kitchen 65 F Bar 90 F Plumber called and is enroute - PIC will email or fax plumbers report to health division prior to 4:00 PM - Roof deck kitchen/warewashing/bar areas may not be used until approved by the Board of Health All hot water at hand sinks must maintain 110 F and must meet peak demands
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Improper Maintenance of FloorsInspector note: Secure floor drain under hand sink
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Anti-ChokingInspector note: While food is being served there shall be an employee on the premises trained in anti choking
What changed since the previous inspection?
Compared with Fail on December 29, 2015: 12 findings appeared for the first time. 2 findings recurred. 2 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.