Cooked?✕
Tri Seafood Restaurant
November 28, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings15
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: White rice at 116F in cooker over night. PIC removed and discarded. Hot holding must be at or above 140F. Monitor.
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Cold HoldingcriticalInspector note: Oil and garlic 63F 7 doz. raw whole eggs at 64F cookedchicken in broth 67F. Three containers of cut vegetables between 75F and 67F stored at room temperature. Must be stored at or below 41f. PIC removed and discard all out of temperature food and will talk to staff at night to properly store and keep below 41F.
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Food Contact Surfaces CleancriticalInspector note: Low temperature dishwasher not working properly. Tested for sanitizer with both test strips and did not see any change on test strip. PIC has called to have repaired. Use three bay sink until repaired.
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PIC Performing DutiescriticalInspector note: PIC must review with staff to properly hot and cold holding food from the night before. Food that is hot will have to be properly cooled then stored. Proper cleaned of equipment and location also will have to be monitored. PIC need to address general maintenance of equipment (hood filters dishwasher).
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Food Container LabelsInspector note: Provide labels for all bulk food containers in kitchen that do not have them.
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Food ProtectionInspector note: Provide covers for food in storage. Multiple food containers in refrigerator and kitchen area with out covers.
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Food Utensil StorageInspector note: Discontinue to store tongs on soiled pipe on cooking line. Store properly. Discontinue to store scoops for rice in room temperature water. Store in food or on a cleanable surface.
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Food Contact Surfaces DesignInspector note: Lobster tank visibly soiled. Clean interior and exterior. Monitor.
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Non-Food Contact SurfacesInspector note: Discontinue to line shelves with card board. Must be a smooth durable and cleanable surface.
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Test Kit ProvidedInspector note: Provide new test strip for sanitizer being used in dishwasher.
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Wiping Cloths Clean SanitizeInspector note: Discontinue to use sponge to clean equipment. Provide a commercial grade scrubber as discussed. 4-101.16
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Non-Food Contact Surfaces CleanInspector note: Clean exterior of all cooking equipment (stove rice cookers etc.) refrigerators freezers. All visibly soiled. Clean all shelves in warewashing areas cooking line and prep areas. Visibly soiled. Clean exterior of all bulk food containers on cooking line. Visibly soiled.
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Improper Maintenance of FloorsInspector note: Clean floor under and behind all cooking equipment refrigeration units prep tables and ware washing (dishwasher and three bay). Visibly soiled with heavy grease and dry food. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean ceiling vent and replace any broken ceiling tiles. • Hood filters visibly soiled with grease and grime. Clean to remove. Hood do to be cleaned Dec 9th. 2017 Clean walls in kitchen and warewashing area. Visibly soiled with dry food and dust. Clean window ledge on cooking line. Visibly soiled with grime and grease.
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Premises MaintainedInspector note: Discontinue to store soiled mop sink in kitchen. Store in restroom away from food.
What changed since the previous inspection?
Compared with Fail on September 16, 2015: 10 findings appeared for the first time. 5 findings recurred. 7 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.