Cooked?✕
Vintage Lounge
November 9, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings15
- critical findings7
Failed findings
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Separation Segregation Cross ContaminationcriticalInspector note: Raw tubes of hamburg stored on top shelf in basement walk-in over bread and vegetables.Properly store to avoid cross contaimination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Cook observed scratching face and no handwashing observed.The cook then proceeded to touch equipment and bags of food.Provide proper and frequent handwashing from staff that is observable on and during inspections.Handwashing is extremely important in protection against cross contamination.
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Food Contact Surfaces CleancriticalInspector note: Improper method of sanitizing observed on main dishwasher in kitchen(two detergents hooked up and a rinse additive - no sanitizer(?).Staff onsite washing dishes without a sanitizer hooked up to dishwasher.
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Labeled Common NamecriticalInspector note: Multiple chemical bottles not labeled.
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Pesticide UsagecriticalInspector note: Open rodent bait used in basement and over food storage(?).Discontinue use of.Provide extermination report from exterminator detailing issue(s).Report to include activity sanitation structural voids recommendations etc.
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PIC KnowledgecriticalInspector note: PIC onsite isn't knowledgeable about food safety(principles and practices).Certificates onsite are either(expired(Corey french) or do not meet requirement of a full time employee who works at establishment atleast 40hrs per week(Brian Doyle-consultant)).Provide a full time certified food handler/manager onsite who is responsible for the training of employees in food safety as it pertains to thei job function(Code requirement).This person is also responsible for the Ma allergen certification and training of staff in the allergen criteria.Provide allergen certificate.Provide Food Codes onsite(ma food code - 105cmr 590.00 and federal food code - 1999 food code)both available at the Ma statehouse bookstore.These are tools to be used by manager as references to requirements.Owner arrived onsite at end of inspection and disputes that consultant doesn't work on location a minimum of 40hrs per week as required.That being stated staff not properly trained as evidenced by violations cited and observed.Provide an additional staff member who is certified to help assist in the training and monitoring of staff.PIC onsite not knowledgeable about the Employee Illness policy nor where any staff onsite.No educational material posted for staff to reference nor where the codes available for mgr to reference.
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PIC Performing DutiescriticalInspector note: PIC not performing required duties as evidenced by violations observed and cited during inspection today.Staff not aware of safe food principles and practices as observed through improper thawing of multiple foods at room temperature no handwashing observed from cook after scratching face unsanitary conditions from filthy floors equipment two detergents and a rinse hooked up to low temperature dishwasher and no sanitizer and staff running equipment through and trying to test sanitizer at dishwasher chemicals not labeled and open bait(poison) ontop of food product in basement.These were the critical violations observed but not limited to the scope/severity of violations observed.
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Shellstock IDInspector note: Shellstock tag for clams onsite not available(Cook stated product came in last week-most recent tag available dates back to Oct 17 2011(?).Provide all tags as required.
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Tags & RecordsInspector note: Tags not maintained as required(90 days in chronological order).Two tags in storage box(Oct7 and Oct 17 2011).
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Food Container LabelsInspector note: Multiple bulk food containers throughout not labeled.
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PHF's Properly ThawedInspector note: Staff observed thawing foods at room temperature in kitchen.
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Food Contact Surfaces DesignInspector note: Surface area over ice machine worn.Provide a smooth and non porous surace over the entire ice unit..Exterior top of ice unit where scoop being actively stored was visibly dirty(as well as to touch).Clean and maintain.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths lying on equipment and at sink area on shelving.Properly store(either in sanitizer or in a soiled covered container).
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Non-Food Contact Surfaces CleanInspector note: Equipment filthy throughout(pink residue on handsink at bar - sides of cooking equipment encrusted with grease floors under equipment dirty underside of shelving over prep refrigeration at service line grity to touch use of a card board box to hold pans after cooking thatwas visibly filthy and greasy with food in box left overnight top shelving holding clean and sanitized plates at service line in kitchen was visibly greasy and dusty as well as attachments at 3bay sink were greasy and dirty with food spills on them).Cut lemons on refrigeration at side bar and uncoverd limes in storage container(Left over from previous night).
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Improper Maintenance of FloorsInspector note: Floors under hotline equipment tables and in basement(between and under storage racks) filthy.
What changed since the previous inspection?
Compared with Pass on June 10, 2011: 15 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.