✓

Vintage Lounge

March 22, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 12 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: The dressings stored on the top of the unit overnight are 46-47F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Provide a certified kitchen manager to supervise all food safety practices in the kitchen.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Shellstock ID

Inspector note: There are no shellstock tags on the items in the refrigerator. Make sure tags are kept with shellstock until the bag is emptied and then stored for 90 days.
code 01-3-202.18** · serious findingstatus: Pass
Food Contact Surfaces Clean

Inspector note: Bulk food containers are soiled. Clean to remove visible buildup. There is black-moldlike buildup in the ice machine. Clean.
code 22-4-601/602.11** · serious findingstatus: Pass
Food Protection

Inspector note: There are open bags of food. When a bag has been opened store the product covered and protected. There are bulk foods stored on the ground. Store elevated. There are uncovered spices and croutons stored from overnight. Store food properly covered. Shellstock are stored in ice that is not draining properly. Store food properly. There are bottles stored in customer ice from the previous night. Store bottles separate and clean out ice overnight. • There is raw fish stored with shellstock and the refrigerators are unorganized. Store food to protect from possibility of cross-contamination during storage.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Cutting boards are heavily scored. Resurface or replace to provide a smooth cleanable durable surface.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: There are pieces of equipment with duct tape on them. Remove and repair to provide a smooth cleanable durable surface.
code 15-4-202.16* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: There is no test kit for the dishwashers. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The refrigerator interiors are soiled. Clean to remove visible debris.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: The handsink on the cooking line is leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap and paper towels at the bar handsinks and the handsink on the cooking line. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: There are mops and brooms from overnight stored on the ground. Store elevated. The basement is overcrowded with excess equipment. Remove all unecessary items.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 14, 2013: 12 previous findings did not recur.

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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.