Cooked?✕
Topasio Restaurant
April 10, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings28
- critical findings7
Failed findings
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Hot HoldingcriticalInspector note: Soups are 120F. Reheated to 140F. Hot hold foods at 140F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw beef eggs and seafood being stored over ready to eat foods. Discontinue and keep stored as discussed.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff washing hands in 3 bay sink. Discontinue and only use to clean utensils and equipment.
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Prevention of Contamination from HandscriticalInspector note: Employee cutting lettuce with bare hands. Wash hands and use glovess when cutting ready to eat foods.
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PIC KnowledgecriticalInspector note: PIC not familiar with temperatures.
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PIC Performing Dutiescritical
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Non-Compliance w/Employee Health Policycritical
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Shellstock ID
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Tags & Records
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Insects Rodents AnimalsInspector note: Evidence of rodent droppings. Contact post control company .
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Food Container LabelsInspector note: Label all bulk food containers to identify product properly.
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Food Thermometers ProvidedInspector note: No food thermometer on site. Provide
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PHF's Properly ThawedInspector note: Shrimp out thawing at room temperature. Discontinue and thaw as discussed.
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Food ProtectionInspector note: Bleach and other cleaning agents stored side by side with fresh produce. Discontinue and store in segregated areas. Part of the preparation area is directly under the heater which has an exposed back area. Discontinue placement of in use equipment or preparation being done in this area. Keep all food products covered during storage.
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Food Utensil StorageInspector note: Spatulas being stored in between copper pipes and the 3 bay sink. Discontinue and store as discussed.
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Clean Cloths Hair RestraintInspector note: Some food preparers not weaing any hair restraints. Corrected during interview.
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Food Contact Surfaces DesignInspector note: Some cutting boards are heavily scorned. Replace
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Non-Food Contact SurfacesInspector note: Broken lid on freezer. Repair as needed.
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Three Compartment SinkInspector note: No drain boards or proper area to air dry large pans. Provide. Missing one drain plug. Replace
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Test Kit ProvidedInspector note: No test strips for chlorine sanitizer. Provide.
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Pre-Flushed Scrapped SoakedInspector note: Utensils soaking in container under sink.
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Non-Food Contact Surfaces CleanInspector note: Clean lids on food containers [barrels] from old food particles. Clean inside and outside of refrigeration units from all visible soils. Clear outside of heating unit from dirt dust and debris. Clean all shelving under Prep tables from visible soils.
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Clean Equipment & Utensils StorageInspector note: Store all clean pots and pans inverted during storage. Store spoons forks and knives in a clean and segregated area so handles are accesable to handle.
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Re-use of Single Service ArticlesInspector note: Original food containers such as feta cheese and sour cream buckets are being re-used. Discontinue and use food grade containers.
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Improper Maintenance of FloorsInspector note: Clean floors throughout business from all visible soils.
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Walls/Ceilings Designed Constructed InstalledInspector note: Missing ceiling tile above table. Replace.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean walls in kitchen from all visible soils.
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Soiled Linen StorageInspector note: Soiled rags being stored in a bucket on the floor covered in old soils. Keep all soiled linen and rags in an enclosed container elevated off the floor.There is evidence of rodent droppings in this area.
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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.