Cooked?✕
Ugis Subs
April 27, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings1
Failed findings
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PIC Performing DutiescriticalInspector note: Certified Manager not allergen trained.Provide Certification for allergen training.
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Non-Food Contact SurfacesInspector note: Interior top of coffin freezer in disrepair replace. Interior bottom of 2 door upright rusted. Remove.
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Non-Food Contact Surfaces CleanInspector note: Side panels and fronts of cook line equipment with grease and build up.
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Toilet Enclosed CleanInspector note: Walls in disrepair. Replace
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Improper Cleaning of ReceptaclesInspector note: Exterior of trash receptacle not covered. Maintain covered when not in use.
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Proper storage of clean linenInspector note: Remove clean uniforms from restroom. Store properly.
Checks marked passed
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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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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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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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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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Premises MaintainedInspector note: Brooms stored on floor. Elevate minimum 6 inches and replace heavily worn broom
What changed since the previous inspection?
Compared with Fail on April 23, 2015: 6 findings recurred. 14 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.