Cooked?✕
Uno Due Go
December 8, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings3
Failed findings
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CoolingcriticalInspector note: Cooked chicken inside of the walk-in cooler was cooked from the previous night and had a temperature of 47F. At the time of the inspection the chicken that had been out of temperature from the previous night was voluntarily discarded. Ensure proper cooling methods are in place after the cooking process has been completed.
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Prevention of Contamination from HandscriticalInspector note: Employee observed slicing onions and not wearing gloves. Discontinue and ensure there is no bare hand contact with any ready to eat foods.
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PIC Performing DutiescriticalInspector note: Management not overseeing staff in proper cooling mehods cold holding temperatures and general maintainenance of equipment. Address and ensure all staff have been porperly trained.
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Food Container LabelsInspector note: Sauce and salad squeeze bottles with no lables. Provide.
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Inadequate Facilities/Cooling MethodsInspector note: Cooked salmon steak and chicken inside of the front service cooler with elevated temperature of approximately 52F. PIC statted the foods had just been prepared and placed into the cold holding unit. Discontinue and ensure proper cooling methods are in place prior to being placed out for service.
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Food ProtectionInspector note: Box of peppers observed being stored on the ground of the back preparation room. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
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Non-Food Contact SurfacesInspector note: Walk-in cooler has a slightly elevated temeprature of approximately 45F. All foods inside of the unit were delivered first thing in the morning. Cooked chicken inside of the unit had an eleavted temperature of approximately 47F. Discontinue the use of unit unless it is able to maintain a temperature of 41F and below. Service call was placed at the time of the inspection for repairs to be made.
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Equipment ThermometersInspector note: No evidence of na equipment thermometer inside of the open air salad coolers. Provide.
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Non-Food Contact Surfaces CleanInspector note: Exterior of the Dutchess baker machine is visibly soiled and with food debris. Clean to remove. Exterior of the 2 door cooler next to the pizza oven visibly soiled and with cacked on foods. Clean to remove. Lower shlef of the 2 door cooler with excess moisture. Clean to remove. Unit was still maintaining a temperature of below 41F.
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Clean Equipment & Utensils StorageInspector note: Knives observed being stored in between the couter top and cooler of the first deli station. Discontinue and store all knives in a clean and protected area.
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Installed and MaintainedInspector note: Pipe under the hand sink in the back preparation room is leaking. Address and make any necessary repairs.
What changed since the previous inspection?
Compared with Pass on June 6, 2016: 11 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.