Dudley Sq. Grill

PASS September 20, 2019 at 3:59 PM

8 violations

590.002(D)/2-103.11-PF - (A)-(P) Person-In-Charge-Duties (Pf): PIC will need to monitor staff on reheating general clean and repairs. | 590.003/3-304.14-C - Wiping Cloths Use Limitation (C): Provide a sanitizer buckets for staff to store wiping ...

FAIL September 13, 2019 at 3:26 PM

8 violations

590.002(D)/2-103.11-PF - (A)-(P) Person-In-Charge-Duties (Pf): PIC will need to monitor staff on reheating general clean and repairs. | 590.003/3-304.14-C - Wiping Cloths Use Limitation (C): Provide a sanitizer buckets for staff to store wiping ...

PASS May 28, 2019 at 6:56 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: All bulk food containers need to be labeld. Large containers in back not labeled. | 03-3-501.14 - Cooling: As reviewed last inspection chicken must be hot held above 135F or properly cooled to 41F ...

FAIL May 21, 2019 at 6:55 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: All bulk food containers need to be labeld. Large containers in back not labeled. | 03-3-501.14 - Cooling: As reviewed last inspection chicken must be hot held above 135F or properly cooled to 41F ...

PASS January 25, 2019 at 8:04 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels on all bulk food containers that did not have them. | 03-3-403.11 - Reheating: PIC will need to review with staff to properly reheat to 165F before putting into hot holding unit. (12...

FAIL January 15, 2019 at 7:23 PM

13 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels on all bulk food containers that did not have them. | 03-3-403.11 - Reheating: PIC will need to review with staff to properly reheat to 165F before putting into hot holding unit. (12...

PASS September 19, 2018 at 3:48 PM

19 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: All bulk food containers need to have labels. Provide. | 03-3-501.14 - Cooling: PIC needs to review with staff proper cooling process. Found chicken on counter between 118F and 146F in small reach...

FAIL September 7, 2018 at 3:13 PM

19 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: All bulk food containers need to have labels. Provide. | 03-3-501.14 - Cooling: PIC needs to review with staff proper cooling process. Found chicken on counter between 118F and 146F in small reach...

PASS May 2, 2018 at 2:53 PM

9 violations

01-3-602.11 B2 - Labeling of Ingredients: Provide a copy of all ingredients ised in commercially made deserts. This can be left under front counter. | 02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels for bulk food containers. | 03-...

FAIL April 25, 2018 at 3:35 PM

9 violations

01-3-602.11 B2 - Labeling of Ingredients: Provide a copy of all ingredients ised in commercially made deserts. This can be left under front counter. | 02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels for bulk food containers. | 03-...

PASS November 22, 2017 at 4:55 PM

8 violations

02-3-201.11F - Safe Food Handeling Instructions: properly label all bulk food bins | 08-3-305-307.11 - Food Protection: 1 door freezer/remove opened foods from cardboard boxes/use food service grade containers | 14-4-202.11 - Food Contact Surfaces...

FAIL November 16, 2017 at 4:51 PM

8 violations

02-3-201.11F - Safe Food Handeling Instructions: properly label all bulk food bins | 08-3-305-307.11 - Food Protection: 1 door freezer/remove opened foods from cardboard boxes/use food service grade containers | 14-4-202.11 - Food Contact Surfaces...

PASS May 15, 2017 at 6:30 PM

8 violations

14-4-202.11 - Food Contact Surfaces Design: resurface worn white cutting boards | 17-4-204.112/.115 - Equipment Thermometers: walk in/provide accurate internal thermometer to register 41 degrees or below | 22-4-601/602.11 - Food Contact Surfaces C...

FAIL May 8, 2017 at 3:01 PM

8 violations

14-4-202.11 - Food Contact Surfaces Design: resurface worn white cutting boards | 17-4-204.112/.115 - Equipment Thermometers: walk in/provide accurate internal thermometer to register 41 degrees or below | 22-4-601/602.11 - Food Contact Surfaces C...

PASS October 26, 2016 at 3:09 PM

6 violations

03-3-501.16 - Hot Holding: sauce 135 degrees/provide proper temperature of 140 degrees or above | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: chicken tenders at 102 degrees cooling for 1 hour at room temperature/provide proper co...

FAIL October 19, 2016 at 3:53 PM

6 violations

03-3-501.16 - Hot Holding: sauce 135 degrees/provide proper temperature of 140 degrees or above | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: chicken tenders at 102 degrees cooling for 1 hour at room temperature/provide proper co...

PASS July 6, 2016 at 6:42 PM

7 violations

03-3-403.11 - Reheating: Alfredo sauce at 113F reheating inside table top hot holding unit shall be reheated on cooking range at 165F or higher for hot holding. | 14-4-202.11 - Food Contact Surfaces Design: Replace heavily scoreded and grooved c...

FAIL June 29, 2016 at 3:42 PM

7 violations

03-3-403.11 - Reheating: Alfredo sauce at 113F reheating inside table top hot holding unit shall be reheated on cooking range at 165F or higher for hot holding. | 14-4-202.11 - Food Contact Surfaces Design: Replace heavily scoreded and grooved c...

PASS May 9, 2016 at 2:33 PM

6 violations

03-3-501.16(A) - Cold Holding: cold cuts 46 degrees/provide proper temperature of 41 degrees or below | 08-3-305-307.11 - Food Protection: discontinue the re-use of shellfish containers | 22-4-601/602.11 - Food Contact Surfaces Clean: clean/saniti...

PASS W/ CONDITIONS May 2, 2016 at 4:04 PM

13 violations

03-3-501.16 - Hot Holding: hot holding/chowder 100 degrees/provide proper temperature of 140 degrees or above | 03-3-501.16(A) - Cold Holding: cold cuts 46 degrees/provide proper temperature of 41 degrees or below | 04-3-501.15/4-301.11 - Inadequa...

FAIL April 22, 2016 at 3:05 PM

13 violations

03-3-501.16 - Hot Holding: hot holding/chowder 100 degrees/provide proper temperature of 140 degrees or above | 03-3-501.16(A) - Cold Holding: cold cuts 46 degrees/provide proper temperature of 41 degrees or below | 04-3-501.15/4-301.11 - Inadequa...

PASS W/ CONDITIONS December 18, 2015 at 4:54 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels on all bulk food containers. | 13-2-304/402.11 - Clean Cloths Hair Restraint: Observed staff with no hair restraints provide hair restraints for all staff working with exposed food...

FAIL December 11, 2015 at 5:12 PM

12 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels on all bulk food containers. | 13-2-304/402.11 - Clean Cloths Hair Restraint: Observed staff with no hair restraints provide hair restraints for all staff working with exposed food...

PASS W/ CONDITIONS January 12, 2015 at 4:05 PM

5 violations

14-4-202.11 - Food Contact Surfaces Design: reseal mixer bowl... | 15-4-202.16 - Non-Food Contact Surfaces: repair defective door gaslets...sealrusty greasetrap....recaulk prep sink....repair defective freezer doors.... | 16-4-301.12 - Three Compa...

FAIL December 18, 2014 at 4:21 PM

5 violations

14-4-202.11 - Food Contact Surfaces Design: reseal mixer bowl... | 15-4-202.16 - Non-Food Contact Surfaces: repair defective door gaslets...sealrusty greasetrap....recaulk prep sink....repair defective freezer doors.... | 16-4-301.12 - Three Compa...