Victoria Seafood

October 10, 2024 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings0

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Failed findings

Controlling Pests (C)

Inspector note: Establishment has scheduled weekly pest control treatments- Continue to provide reports to the Health Department to show a reduction in activity
code 590.006/6-501.111-C* · lower-severity findingstatus: Fail

Checks marked passed

When to Wash (P)critical

Inspector note: Employess are prepping products in the dining room and there is no handsink available in the area- Properly wash hands prior to food preparation and discontinue prepping foods in the dining room
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Pass
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical

Inspector note: Raw products stored above Ready to Eat products in refrigeration- Store foods properly Raw chicken being prepared directly next to containers filled with raw produce- reviewed and corrected • Sanitizing bay in the 3 bay sink is full of cut greens and chicken is being rinsed in the rinse bay Prep sink is available and is not in use at this time
code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
Raw Animal Foods-Cooking (P)critical

Inspector note: Evidence of partially cooked chicken in refrigerators- Product shall be fully cooked to 165F or above and then properly cooled for cold holding
code 590.003/3-401.11-P*** · critical food-safety factorstatus: Pass
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Numerous containers of prepared vegetables on shelving and on top of freezers in back prep Prepared vegetables on lower shelving in kitchen Products at 50F-56F Per staff the products were prepared less than 2 hours prior Reviewed and placed in refrigeration at 38F
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Conformance with Approved Procedures (P)critical

Inspector note: Establishment is curing large amounts of pork and chicken at the time of the inspection Multiple bowls of pork and product hanging from hangers in the back prep Establishment shall discontinue curing products- Provide information the the Health Department for HACCP review No HACCP in place at the establishment at this time
code 590.008/8-103.12-P*** · critical food-safety factorstatus: Pass
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: Numerous repeat priority violations noted on the inspection report Staff shall review proper preparation procedures proper temperature control for products proper sanitizing and glove use
code 590.002(B)/2-102.11-PF** · serious findingstatus: Pass
Preventing Contamination from Hands (Pf)

Inspector note: Observed several employees handling either raw meat products or vegetables without gloves- Reviewed and corrected at the time of the inspection
code 590.003(C)/3-301.11-PF** · serious findingstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Interior of ice machine with black buildup Interiors of food storage containers with dried encrusted products Clean with proper frequency Knives stored in magnetic strip in kitchen with visible dried on food soils-
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Controlling Pests (Pf)

Inspector note: Rodent droppings noted in numerous areas of the establishment on floors and equipment- Provide an updated pest control report from a licensed pest control company Establishment shall follow recommendations of pest control company to reduce pest activity at the location Pest control reports note a lack of sanitation
code 590.006/6-501.111-PF** · serious findingstatus: Pass
Effectiveness-Hair Restraints (C)

Inspector note: Numerous employees in kitchen with no hair restraints- Provide
code 590.002/2-402.11-C* · lower-severity findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Numerous wiping cloths on counters with no sanitizer solution set up- maintain in sanitizer
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Bowls of products both cooked and raw stored on the floor in the kitchen and under prep tables on the floor in the kitchen Open containers of prepared items stored on numerous surfaces throughout the dry starge including on freezer and shelving Products shall be stored covered and a minimum of 6" off of the floor
code 590.003/3-305.11-C* · lower-severity findingstatus: Pass
Food Preparation (C)

Inspector note: Observed employees cutting vegetables directly on a table in the dining room- Discontinue Prepare products in food prep areas only
code 590.003/3-305.14-C* · lower-severity findingstatus: Pass
Nonfood Contact Surfaces (C)

Inspector note: Heavy soils and buildup noted throughout the kitchen Areas include but not limited to Hood filters over cookline All shelving in kitchen walkin and back storage Floors under and behind equipment All refrigeration including doors interiors door handles and tracks Exteriors of food containers and squeeze bottles with dried on food soils All areas shall be cleaned with proper frequency
code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
Covering Receptacles (C)

Inspector note: Numerous waste receptacles including the trash in the restroom used by females with no covers- Provide
code 590.005/5-501.113-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on August 22, 2024: 1 finding 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.