Cooked?✕
Viva Mi Arepa
June 11, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings15
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: Roasted chicken 127F chicken wings 128F pork 119F ribs Between 121F and 132F. PIC needs to review with staff to keep all hot foods above 140F at all times.
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Good Hygienic PracticescriticalInspector note: Staff drinking for open containers in prep area and front counter hot holding area. Discontinue.
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PIC KnowledgecriticalInspector note: At time of inspection the PIC (not certified) could not demonstrate knowledge of cooking temperatures. Certified person needs to review with all staff.
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PIC Performing DutiescriticalInspector note: PIC need to review with staff proper holding temperatures of food general cleaning of location good hygenic practices. Hand out left.
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Food Container LabelsInspector note: Provide labels for bulk food containers in kitchen and prep areas. Remove any old labels if that is what is not in container.
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Food ProtectionInspector note: Food in freezer not cover. Properly cover or close containers bags and sheet pans.
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Clean Cloths Hair RestraintInspector note: Provide proper hair restraints for staff working with food in kitchen.
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Non-Food Contact SurfacesInspector note: Repair or replace ripped gasket on Migoli Reach in refrigerator. Discontinue to line the shelves and equipment with tin foil. Paint to seal any peeling paint in kitchen area. (yellow paint by prep table and red paint by stairs and prep table)
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Three Compartment SinkInspector note: Provide an area to store soiled equipment. Discontinue to let equipment pile up in bays of sink. Address with staff.
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Test Kit ProvidedInspector note: Provide proper test kit for sanitizer being used. Location is using chlorine and have quats test kit. Address
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Non-Food Contact Surfaces CleanInspector note: General cleaning of all refrigerators and freezers of dry food and frost build up. General cleaning of all shelves in kitchen warewashing and refrigerators visibly soiled. Clean to remove.
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Clean Equipment & Utensils StorageInspector note: Small black mixer put stored on shelf visible soiled. Clean to remove soils. Discontinue to store soiled equipment with clean equipment.
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Adequate Number Frequency Vermin ProofInspector note: Provide clean and covered trash barrels at re-inspection.
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Improper Maintenance of FloorsInspector note: Clean stairs to basement basement floor and under/behind cooking equipment. Visibly soiled. Clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood vent on cook line soiled with grease. Clean to remove. Hood not due to be cleaned until the end of June 2014 General cleaning of wall in warewashing and prep areas.
What changed since the previous inspection?
Compared with Pass on November 12, 2013: 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.