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Viga

August 6, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings16
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: hot line/chicken stock 83 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: display case/eggs 53 degrees/left overnight in case/8 egg containers discarded by manager display case/33 pasta containers at 50 degrees/discarded by manager
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: catering room/provide proper handsink
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Properly sanitize all knives between use catering room/clean interior of ice machine
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: front lines/remove evidence of rodent droppings from floor area
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Container Labels

Inspector note: properly label all bulk food bins
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: provide proper hot holding units for all hot foods remove all milk crates as shelving
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: display case 49 degrees/provide accurate internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: front handsink/water temperature 91 degrees/provide hot water at 110 degrees repair leak to hose at mop sink
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: front handsink/provide paper towel dispenser and employee must wash hands signage at both handsinks
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: pizza area/clean floor area under all equipment lower level/regrout floor catering room/resurface worn floor
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: lower level/replace missing tiles at wall under handsink and throughout prep areas as needed lower level/clean dust from piping at ceiling and remove flaking paint provide up to date licensed hood cleaning sticker
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: catering room/provide proper light shields
code 38-6-202.11* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: lower level/replace all burnt out lights
code 38-6-303.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 12, 2013: 16 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.