✕

Trade

December 2, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings3

← Back to the current restaurant page

Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: No handwashing observed from dishwasher as he went back and forth from dirty to clean/sanitized pots/pans.Provide.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Evidence of staff and management drinking beverages without required lids in kitchen/service area.Please review Required information and ensure practices meet standards.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsinks throughout are blocked with pans in them wiping cloth buckets and wiping cloths.Please review practices and ensure that handwashing sinks are for handwashing only as Required.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Multiple bulk food containers observed without any labels.Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Use of non food grade storage containers throughout facility.Provide proper NSF criteria for storage containers.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Evidence of non handled utensil observed to dispense food product.Provide proper methods.
code 10-3-304.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Staff observed handling food without a hair restraint.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths lying on tables counters etc.Properly store in sanitary solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Exterior of food storage containers left with masking tape.label on them after they have been warewashed.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Coolingcritical

Inspector note: Cooked roasted red pepper in covered container on top of stove at 110F.Staff was then observed transferring product directly into Walk-in.Please review Time/Temperature requirements for Cooling as well as practices involved.Please monitor.(COS by chef)
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Bulk chiccken stock in refridge at 45F made and cooled previous day.All phf cold holding need to maintain a n internal temperature of 41F and/or below.Please review Control processes with staff.(Product discarded by chef).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Chemical sanitizer in wiping cloth buckets tested higher than recommended use of 200ppm.They tested at 300ppm(+).The 3bay sink also tested higher than the recommended use of 200ppm.Please provide proper efficacy rates as well as properly train staff on how to test.(Rectified by chef).
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
Non-Compliance w/Employee Health Policycritical

Inspector note: PIC unsure of Employee Health Policy and had difficulty explaining.Please review.Inspector explained and showed PIC info in Food Code.(OK to pass-TM)
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Pass on October 18, 2011: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.