?

Wich ! T

October 4, 2016 · Administrative hearing

🫥not rated

official resultAdministrative hearing
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings0

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

← Back to the current restaurant page

Failed findings

Food Protection

Inspector note: Containers of sliced potatoes stored in open pan on boxes in back prep area (78F). Product must be stored protected and at 41F or below
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Low temperature dishwasher noted on previous inspection with 0ppm chlorine at reinspection testing at 200ppm chlorine. Ensure properly working and chlorine maintained at 50-100ppm. Use 3 bay sink until proper repairs are made • Low temp dishwasher with no chlorine for rinse cycle- Repair
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths on counters throughout with no sanitizer. Maintain soiled wiping cloths in quats sanitizer solution at 200-400ppm
code 21-3-304.14* · lower-severity findingstatus: Fail

Checks marked passed

Hot Holdingcritical

Inspector note: Pulled pork at service line 132F. Ensure products are hot held at 140F or above. Removed and reheated to 170F
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Diced potatoes 75F and raw whole in shell eggs 76F on counter for less than 2 hours at grill. Products must be held at 41F or below. Removed and placed in walkin at 38F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Raw products stored above RTE products in walkin- Store properly
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Dishes being washed in dishwasher with 0ppm chlorine - Discontinue use until proper repairs are made- 3 bay sink available (quats 300ppm)
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

Inspector note: Fish on counter in kitchen thawing in stagnant water- Ensure using proper thawing procedures- Reviewed with PIC
code 06-3-501.13* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: All employees in service/prep areas with no hair restraints- Provide
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Outside area and hall area with excessive card board and unused equipment. Clean and remove all equipment no longer in use
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 27, 2016: 3 findings recurred. 7 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Back Bay

See every restaurant in Back Bay →

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.