Cooked?✕
Uno Chicago Grill
April 23, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings7
- critical findings5
Failed findings
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Good Hygienic PracticescriticalInspector note: Uncovered Employee beverages in kitchen. Staff observed eating in kitchen.
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Location AccessiblecriticalInspector note: HandSinK behind bar used to Store sanitizer buckets.Items stored in handsinK at downstairs bar.
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Labeled Common NamecriticalInspector note: Unlabeled chemical bottles behind bar.
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer tested over manufacturers suggested use of 200ppm. Tested between 300-400 Ppm.
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PIC Performing DutiescriticalInspector note: Manager on duty today is not familiar with Fool Code Refinements as evident upon his own admission that he isn't Serve-Safe certified and answers to questions were " No one ever told me." Questions asked were about the Employee Reporting Agreement / Health Policy time/temperature relationships how to taKe a Food temperature how to test Sanitizer. Although mgr. Was very polite he Can't be Considered knowledgeable nor could he be considered to be performing duties as required. Please Train and educate Staff.
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Food Utensil StorageInspector note: Utensil(s) stored in Sanitizer at downstairs prep kitchen .
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Equipment ThermometersInspector note: No thermometer in Refridge storing dairy product behind bar.
What changed since the previous inspection?
Compared with Pass on October 14, 2008: 7 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.