West

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings14
• critical findings1

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Failed findings

• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Basement- chlorine reading in low temp dishwasher 0ppm. Should be 50ppm.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Basement- clean interior of ice machine. • Basement- clean slicer.
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Food Protection
  Inspector note: Cooking line- cover all open foods in reach ins. • Cooking line- do not stack food containers on top of food products. • Cooking line- elevate all food products 6 " off floor.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Cooking line- remove all tin foil from cooking equipment.
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Cooking line- provide food thermometer for 2 drawer unit under grill. • Waitress Station- provide thermometer for 3 drawer reach in.
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: Bar- provide test kit for low temp dishwasher sanitizer.
  code 17-4-302.14* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: Basement- keep wiping cloths in sanitizer. • Cooking line- keep wiping cloths in sanitizer.
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: Basement- clean area fan. • Basement- clean drip trays to stoves. • Basement- clean grease buildup on fryolator stove and grills. • Basement- clean shelving under equipment and over prep areas. • Cooking line- clean drip trays under stoves. • Cooking line- clean grease buildup on all plumbing and electrical lines. • Cooking line- clean interior of fryolators.
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Improper Storage of Re-usable Utensils
  Inspector note: Cooking line- do not store clean utensils in equipment crevises.
  code 24-4-904.11AB* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: Bar- provide soap dispenser for handsink.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• ⚠️Outside Storage Improperly Maintained
  Inspector note: Rubbish- clean grease barrels and storage area.
  code 34-5-501.111/.115* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Basement- Clean floors in beer keg walk ins. • Cooking line- clean floor under cooking equipment.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: Basement- clean cooking vent hood filters. • Cooking line- clean cooking vent hood filters. • Cooking line- clean dust and grease buildup behind cooking equipment.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail
• ⚠️Soiled Linen Storage
  Inspector note: Basement- keep dirty linen in covered container.
  code 44-4-802/03.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 9, 2018: 14 findings appeared for the first time.

Browse this restaurant's inspections

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.