Top Griyo Restaurant

September 7, 2021 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings0

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Failed findings

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Employee at establishment unable to properly answer Food Safety questions and set up sanitizer at the time of the inspection. Numerous repeated violations CFPM/Owner must properly train staffin Food Safety and Sanitizing procedures
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector note: Provide mechanical refrigeration for cut fruits vegetables
code 590.004/4-301.11-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: No test kit available at the time of the inspection for sanitizer- Provide
code 590.004/4-302.14-PF** · serious findingstatus: Fail
(A) Certified Food Protection Manager (C)

Inspector note: No evidence of a CFPM at the location Numerous at location and CFPM not available Provide a CFPM at the location a minimum of 40 hours a week to properly monitor and train staff in food safety and sanitizing procedures
code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Fail

Checks marked passed

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Raw eggs stored directly on top of vegetables in refrigeration- Corrected at the time of the inspection
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Vegetables including tomatoes lettuce and onions cut less than 2 hours prior to the inspection stored in plastic containerson blocks of ice in a large container at 70F. Products removed at the time of the inspection and placed in refrigeration at 39F Reviewed proper cold holding procedures with the staff at the time of the inspection
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Before Use After Cleaning (P)critical

Inspector note: Establishment washing dishes at 2 bay sink with no sanitizing step Employees unable to properly set up sanitizer at the time of the inspection Reviewed process at the time of the inspection Owner/CFPM must properly train staff in sanitizing procedures
code 590.004/4-702.11-P*** · critical food-safety factorstatus: Pass
Restriction and Storage-Medicines (P)critical

Inspector note: Numerous personal products and medications stored in kitchen with food service items- Remove
code 590.007/7-207.11-P*** · critical food-safety factorstatus: Pass
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: Numerous containers of prepared RTE products in refrigeration with no labeling- Production/discard dates
code 590.003/3-501.17-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Numerous pieces of equipment in kitchen with dried on food soils- Clean
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Controlling Pests (Pf)

Inspector note: Numerous rodent droppings noted under 3 bay sink and under shelving- Provide an updated pest control report from a licensed pest control company
code 590.006/6-501.111-PF** · serious findingstatus: Pass
Conditions of Use (Pf)

Inspector note: Numerous cans of Raid products for various pests noted throughout the establishment- Use only products provided by a licensed pest control company
code 590.007/7-202.12-PF** · serious findingstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector note: Numerous containers of prepared foods in feeezers with no coverings- Store foods protected
code 590.003/3-302.11-C* · lower-severity findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Numerous heavily soiled wiping cloths throughout kitchen area- Maintain in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Open bags of food stored directly on the floor in kitchen- Store protected a minimum of 6" off the floor
code 590.003/3-305.11-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Numerous areas of the establishment with dried on food soils and debris- Areas include exteriors and interiors of refrigeration including handles Floors below shelving tables 3 bay sink and shelving used for equipment storage- Clean with proper frequency
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
Storing Maintenance Tools (C)

Inspector note: Heavily soiled mops stored directly on floor in kitchen area- Properly clean and store equipment
code 590.006/6-501.113-C* · lower-severity findingstatus: Pass
Maintaining Premises Unnecessary Items and Litter (C)

Inspector note: Area behind the establishment with trash debris and discarded equipment including a broken toilet- Remove all unnecessary equipment and clean area
code 590.006/6-501.114-C* · lower-severity findingstatus: Pass
Cleaning of Plumbing Fixtures (C)

Inspector note: Soils throughout restroms used by employees- Clean restroom with proper frequency
code 590.006/6-501.18-C* · lower-severity findingstatus: Pass

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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.