Cooked?✕
Wahlburgers
May 31, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings5
Failed findings
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Hot HoldingcriticalInspector note: Burgers hot held at 106F when cooking process is finished in CVAP machined. Hot hold ground beef after a final cooking temperature of 160F at 135F or above after cooking. Establishment is cooking burgers to 106F then storing inside CVAP cabinet @ 106F. Discontinue.
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Cold HoldingcriticalInspector note: Sliced tomatoes at cookline refigerated unit at 47F. Maintain at 41F or below. CFPM corrected on site and cooled tomatoes to below 41F.
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Cooking TemperaturescriticalInspector note: Final cooking temperature of ground beef when machine indicated "sell" mode on screen was 106F. Cook ground beef to a minimum of 160F. Non-continous cooking process requires implementation of a cooling step: 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P(B) Immediately after initial heating cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A); P(C) After cooling held frozen or cold as specified for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.16(A)(2); P(D) Prior to sale or service cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under ¶¶3-401.11 (A)-(C); P(E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under ¶ 3-501.14(A) if not either hot held as specified under ¶3-501.16(A) served immediately or held using time as a public health control as specified under §3-501.19 after complete cooking; P and(F) Prepared and stored according to written procedures that:(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf(3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to be monitored and docu-mented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; Pf(4) Describe how the FOODS after initial heating but prior to complete cooking are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and(5) Describe how the FOODS after initial heating but prior to cooking as specified under ¶(D) of this section are to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11 (A). Pf
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Separation Segregation Cross ContaminationcriticalInspector note: Observed cook handle raw beef patty with a gloved hand then touch ready to eat bun with garning with same glove that touched raw ground meat. Contaminated roll was volunatrily discarded. Corrected on site.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed cook handle raw beef patty with a gloved hand then touch ready to eat bun with garning with same glove that touched raw ground meat. Contaminated roll was volunatrily discarded. Change gloves and wash hands between handling raw and ready to eat foods. Corrected on site.
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Reduced Oxygen PackagingInspector note: 3-502.11 Variance Requirement: Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; Pf. HACCP plan submitted for cooking burgers has not been approved to date. Make modifications and resubmit to health divison with FSIS temperature guidlines. (Handout provided via email)
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Hand Cleaner Drying Tissue SignageInspector note: Cookline handsink missing paper towels. Corrected on site.
What changed since the previous inspection?
Compared with Pass on December 10, 2018: 7 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.