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T's Pub

July 11, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 13 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Garlic and oil mixture observed being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC stated that the mixture had been taken out for prearation purposes. Mixture was then placed back into a deli cooler to maintain a temperature below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Employee observed slicing ready to eat tomatoes with bare hands. Discontinue and ensure all foods handlers are wearing gloves.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: Preparation area near walk-in cooler with no convenient hand sink available. Provide a hand sink that is easily accessible to preparation area's.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand sink observed in front of hand sink in main kitchen area. Discotninue and ensure all hand sinks are accessible.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Sauce containers with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Plastic bin of onions observed being stored on the ground in the dry storage room. Discontinue and store elevated at least 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Plastic container being used to dispense white flower. Discontinue and use a handled scoop to prevent contamination from hands. Blade of can opener visibly soiled. Clean to remove or replace.
code 14-4-202.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: No equipment thermometers inside of deli coolers. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No test kit available for sanitizing buckets. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths being left out on counter tops with no sanitizing solution. Provide.
code 21-3-304.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Knives being stored in between soiled wall and preparation. Discontinue and store all knives in clean and protected area's.
code 24-4-903.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Hot water faucet turned off at hand sink in kitchen area. Discontinue and ensure hot water is operational at hand sink. Hot water was sufficient throughout the rest of the estbalishment at the time of the inspection.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No soap or paper towels at hand sinks in main kitchen or bar area's. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 1, 2013: 13 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.