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Viga
September 5, 2007 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings9
- critical findings2
Failed findings
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Hot HoldingcriticalInspector note: Cooked chicken in hot holding unit ranginf from 128 to 148 degrees fahrenheit. Must maintain temperature at 140 degrees or above. Do not overfill holding unit.
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Location AccessiblecriticalInspector note: Do not block hand sinks in the basement. • Do not block hand sinks with preparation tables.
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Insects Rodents AnimalsInspector note: Provide an IPM report to address the rodent droppings observed in the rear storage room and office area.
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Food Utensil StorageInspector note: Discontinue the storage of knives between equipment and the wall.
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Dishwashng FacilitiesInspector note: Review proper dish washing techniques with dish staff.
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Non-Food Contact Surfaces CleanInspector note: Clean the exterior of the bulk storage bins.
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Improper Maintenance of FloorsInspector note: Clean the floors to remove the rodent droppings. • Replace the missing ceramic tiles in front of the 3-bay sink.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Remove the mold from the wall around the basement equipment. • Replace the missing ceiling tiles in the office.
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Premises MaintainedInspector note: Provide orderly storage within the storage room.
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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.