Top Griyo

November 18, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings3

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees observed not to be washing hands with proper frequency during inspection. Train employees on proper handwashing criteria.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: No certified food protection manager certificate posted. Provide one full time or two part time CFPM.
code M-2-102.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not monitoring employee handwashing and cleaning of equipment. PIC not ensuring code requirements for CFPM. Ensure compliance and train employees on proper handwashing and wash/rinse/sanitizing/air drying of equipment with the proper frequency.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Two non commercial refrigerators in use. Provide NSF grade commercial refrigeration.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Plantains obeserved being stored on the floor next to range. Elevate all foods atleast 6" off the floor.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Shelving under cookline prep table contructed of raw wood with grease buildup. Support to third bay of three compartment sink constructed of raw wood. Clean and resurface to maintain smooth non aborbent and cleanable.
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Three compartment sink with no drain boards in use. Provide adequate clean equipment storage rack above three compartment sink.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No equipment thermometers in refrigerated units. Provide. Internal temperature of refrgerators found to be at 41F or below at the time of inspection.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for quats and chlorine sanitizer. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Range at cookline with buildup and food soil drip marks. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No soap an paper towels at hadnsink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: Bathroom with soiled floor and fixtures. Clean restroom. Clean with proper frequency.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood sticker expired. Provide current hood sticker from licensed hood maintenance company. Walls behind cookline with grease buildup. Clean to remove. Ceiling over cookline and food preparation areas contructed of absorbent accoustic tiles. Provide smooth durable non aborbent and easily cleanable ceiling tiles.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Broken frialator being stored in kitchen. Remove equipment not in use.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 19, 2014: 14 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.