Cambridge's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
   175
2. 2
   The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
   129
3. 3
   Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
   124
4. 4
   A certified food handler or supervisor must be present whenever the restaurant is open.
   101
5. 5
   The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
   86
6. 6
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   86
7. 7
   The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
   81
8. 8
   Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
   79
9. 9
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   74
10. 10
    The restaurant must keep bathrooms and handwashing stations clean and in good working condition.
    72

This summary is AI generated and can contain mistakes.

1. 1
   Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.
   124
2. 2
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   86
3. 3
   The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
   86
4. 4
   Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
   79
5. 5
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   74
6. 6
   The refrigerator is not cold enough to safely store food and must be repaired or adjusted immediately. Food should not be stored in this unit until it can maintain a temperature of 4°C (40°F) or below.
   70
7. 7
   Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.
   69
8. 8
   Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
   51