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Vina Roast

August 25, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooked ribs being left in hot holding unit at 88F. Discontinue and ensure all potentially hzardous foods are maintained at 140F and above. PIC removed and reaheated to 165F to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Single use gloves bei9ng re-used to prepare foods. DIscontinue and ensure gloves are being changed in between each task.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Evidence of fruit flies in establishment. Address.
code 35-6-501.111/.115** · serious findingstatus: Fail
Single Service Articles Stored Dispensed

Inspector note: To go containers stored directly next to hand wash sink with no protective barrier. Relocate or provide a protective barrier to prevent contamination from soiled hands.
code 25-4-904.11* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Mop bucket and water being stored directly next to preparation table. Discontinue and store appropriately to ensure no contamination from dirty mop water.
code 42-5-203.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 14, 2010: 5 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.