Cooked?✕
Ugis Subs
April 23, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings20
- critical findings6
Failed findings
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CoolingcriticalInspector note: Whole cooked potatoes cooling in plastic bag from 118F -109F in 35 minutes. Ensure proper cooling (see handout). Potatoes discarded-16.
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Cold HoldingcriticalInspector note: Sliced ham 43F in front sandwich unit pastrami 48F shaved steak 48F at cook line sandwich unit. PIC stated placed in unit 2 hours prior. Hash browns 58F in 2 door upright for unknown time. Discarded by PIC. Store at or below 41F. Foods removed from open top and placed in cold unit.
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Cooking TemperaturescriticalInspector note: Final cooking temperature of shaved steak 105F - 135F. Staff instructed to cook to 155F minimum.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw chicken sored with cooked potaoes on lower shelf. Store raw foods separate and away from cooked / ready to eat foods.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Certified Manager washed hands but no handwashing demonstrated by cook. Retrain. Manager took corrective action and instructed cook to wash hands.
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PIC Performing DutiescriticalInspector note: Certified Manager not allergen trained and not monitoring cook as he is improperly cooling cooking and not washing his hands. Equipment not properly cleaned sanitized. Demonstrate monitoring and training of staff to ensure food safety practices are followed.
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Food Contact Surfaces CleanInspector note: Slicer with soiled raw food stains. Interior of dough containers microwave and equipment stored as clean are soiled. Wash rinse sanitize with proper frequency.
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Food Container LabelsInspector note: Several dispensing bottles without labels (vinegar dressing oil etc.).Provide.
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Food Utensil StorageInspector note: Knife stored on raw shell egg crate. Discontinue. Store properly protected.
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Non-Food Contact SurfacesInspector note: Interior top of coffin freezer in disrepair replace. Cardboard on top of grease barrel used as shelf to food and equipment. Discontinue. Provide proper shelving or storage cart with smooth durable cleanable surfaces. Interior bottom of 2 door upright rusted. Remove.
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Wash Rinse Water Clean Proper Temperature.Inspector note: PIC could not demonstrate proper warewashing. Not filling sinks as required for washing / rinsing.
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Wiping Cloths Clean SanitizeInspector note: Soiled cloth gloves in kitchen. Remove. Ensure use with single use plastic gloves if handling foods.
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Non-Food Contact Surfaces CleanInspector note: Side panels and fronts of cook line equipment with grease and build up. Shelves on microwave cart and below pizza holding unit soiled. Gaskets on refrigerators have food soils. Fan cover with dust and soil.Interior of coffin freezer with frost build up. Clean to remove.
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Single Service Articles Stored DispensedInspector note: Disposible utensil not stored to present handles. Store properly.
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Re-use of Single Service ArticlesInspector note: Discontinue reuse of bread bags to store foods. Provide commercial grade food storage containers.
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Installed and MaintainedInspector note: Hot water at restroom hand sink 77F. Ensure water at minimum of 110F.
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Toilet Enclosed CleanInspector note: Toilet not clean.Clean and disinfect. Walls in disrepair. Replace
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Improper Cleaning of ReceptaclesInspector note: Exterior of trash receptacle soiled and not covered. Clean and maintain covered when not in use.
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Premises MaintainedInspector note: Brooms stored on floor. Elevate minimum 6 inches and replace heavily worn broom
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Proper storage of clean linenInspector note: Remove clean uniforms from restroom. Store properly.
What changed since the previous inspection?
Compared with Pass on November 25, 2014: 20 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.