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Van's Restaurant & Bar
January 5, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings2
- critical findings1
Failed findings
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Food Contact Surfaces CleancriticalInspector note: No test kit to test low temperature dishwasher.No test kit to test 3bay sink sanitizer.High temperature unit rinsing over 200F.Provide all requirements(Discussed).
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Non-Food Contact SurfacesInspector note: Electrical work being done in restaurant at bar.Repair and clean/sanitize all areas.
Checks marked passed
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Separation Segregation Cross ContaminationcriticalInspector note: Raw shelled eggs stored over RTE duck sauce in walk-in.Properly store(discussed).
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Location AccessiblecriticalInspector note: Items stored in Handsink at bar(?).
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Inadequate Facilities/Cooling MethodsInspector note: Refrigeration in kitchen unplugged.
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Food Thermometers ProvidedInspector note: No metal stem thermometer onsite.Provide.
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Hand Cleaner Drying Tissue SignageInspector note: Signage missing at handsinks.Handsinks at bars have no signage soap or towles.
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Outside Storage Improperly MaintainedInspector note: Outside dumpster lid open.Properly enclose at all times.
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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.