Cooked?✕
Whiskey's Steakhouse & Saloon
June 5, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings5
Failed findings
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ReheatingcriticalInspector note: Pull pork reheated to 85 F prior to hot holding. Reheat to 140F or above.
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Cold HoldingcriticalInspector note: Cold Holding- Raw hamburgers 48F garlick in oil at cook line 79F cole slaw 50F guacamole 56F sour cream 50F stored in Delfield unit 53F. Food stored less than 4 hours (cole slaw and beef) placed into refrigerator. Garlick in oil and guacamole discarted.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff observed entering the kitchen area without washing their hands and could not demostrate proper hand wash (no soap used)- corrected on site.
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Food Contact Surfaces CleancriticalInspector note: Chlorine sanitizer not registering at low temp dishwasher. Maintain at 50-100 ppm.
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PIC Performing DutiescriticalInspector note: PIC not monitoring hand washing cold holding and reheating temperatures. Train staff and estabish cleaning procedures. Recommend holding and cooling logs for multiple PHFs prepared on site.
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Inadequate Facilities/Cooling MethodsInspector note: Cole slaw was cooling covered at 50F. Reviewed proper cooling methods handout provided.
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Food Thermometers ProvidedInspector note: No food thermometers to measure the temperatures provide.
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Food ProtectionInspector note: Discontinue preparing food below exposed waste pipes.
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Food Contact Surfaces DesignInspector note: Replace the plastic cup with an handle dispenser to dispense spices. Replace or repair stained scored cutting boards.
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Non-Food Contact SurfacesInspector note: Repair or replace the broken refrigerated unit operating at 53F.Repair the cracked interior pannel on the walk in door (basement). Replace the rusted backsplash in the warewash area.
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Equipment ThermometersInspector note: No thermometer in the walk in and 4 drawer refrigerated unit at prep line. Provide.
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Wash Rinse Water Clean Proper Temperature.Inspector note: Wash temp registering 80F. Min temp 120F.
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Non-Food Contact Surfaces CleanInspector note: Clean interior of Market Forge oven front area of boiler interior and exterior of barbecue smoker interior of 3-bay sink table and shelving where equipment is stored in basement to remove grease carbon and soil. Clean the vent and interior cabinets of the fryolator to remove carbon and grease.
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Improper Storage of Re-usable UtensilsInspector note: Remove dishes from the below of the hand sink.
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Installed and MaintainedInspector note: Overhead pipe leaking near the pot and pan storage racks. Shield waste pipes over all food prep and storage area.
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Floors Designed Constructed InstalledInspector note: Clean the floors under and around all equipment in the kitchen prep area food storage and bar to remove debris.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean the walls behind equipment in all food prep areas kitchen storage area ice machine dish washer to remove dry food soils and debris.
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Premises MaintainedInspector note: Remove personal items clothing back packs shoes from the food storing areas.
What changed since the previous inspection?
Compared with Pass on June 26, 2013: 18 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.