Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Cafe Beirut
650 Centre St
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsInspection
Nov 28, 2023
Passed
3 recorded violations
minorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Discontinue reuse of plastic buckets and lids that are cracked soiled and not cleanable durable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Exteriors of both three compartment sinks exteriors of bulk food containers exteriors of metal pans shelving below microwave fryer cabinet with food soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Rear area with necessary items equipment. Remove and maintain area clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Nov 28, 2023 · Original Source
Inspection
Nov 9, 2023
Failed (extension granted)
11 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Certified Manager Sam Saba not ensuring proper reheating / cold holding practices cleaning / sanitizing of the equipment monitoring of access to hand wash sinks. Unable to state all symptoms for illness policy Review food safety training and educate staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple plastic bottles without food labels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Observed several foods cooked the previous day stored in hot holding units without reheating to 165F- baked lamb 88-95F baked chicken 118-125F rice in rice cooker pot 145F. Certified manager stated not enough room on grill to reheat. Instructed today and during previous inspection to remove and reheat properly to 165F before storing in hot holding equipment. Felafel in fryer baskets out of oil 98F. Reheated to 165F before serving.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced tomatoes 45 - 49F stored in 2 door under counter. Remove and chill to 41F or below. Unit 50F. Discontinue use until repaired.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Discontinue reuse of plastic buckets and lids that are cracked soiled and not cleanable durable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponge for warewash. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerator at prep registers 50F. Discontinue use until repaired. Insufficient capacity to reheat multiple foods. Provide commercial grade rethermalizing equipment to reheat for hot holding; discontinue use of holding units to reheat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food and non food contact surfaces and equipment with heavy soils build up debris. Hand grill top char-grill with carbon build up pans bulk food containers interior / exterior of both microwaves interior and exteriors of cookline fryers with grease refrigerated units with dried food and debris on interior and exterior. Interior / exterior of broken dishmachine used to drain equipment is soiled. Basement - Heavy frost build up in freezer cabinets one interior with mold soiled slicer and grinder. Food storage cart shelving and cabinet tops / interiors soiled. Wash-rinse-sanitize all interiors and exteriors of all kitchen and basement equipment and storage containers to ensure clean to sight and touch. Remove corroded can opener.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Exteriors of both three compartment sinks exteriors of bulk food containers exteriors of metal pans shelving below microwave fryer cabinet with food soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Trash barrels and other items blocking access to hand sinks. Beverage container stored inside from service counter. Removed by PIC. Maintain for hand wash only. Did observe employee wash hands at warewash.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Rear area with necessary items equipment. Remove and maintain area clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Nov 9, 2023 · Original Source
Inspection
Nov 6, 2023
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Certified Manager Sam Saba not ensuring proper reheating / cold holding practices cleaning / sanitizing of the equipment monitoring of access to hand wash sinks. Unable to state all symptoms for illness policy Review food safety training and educate staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple plastic bottles without food labels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-403.11-PFood temperature
Official wording
Reheating for Hot Holding (P)
Inspector’s notes
Observed several foods cooked the previous day stored in hot holding units without reheating to 165F- baked lamb 88-95F baked chicken 118-125F rice in rice cooker pot 145F. Certified manager stated not enough room on grill to reheat. Instructed today and during previous inspection to remove and reheat properly to 165F before storing in hot holding equipment. Felafel in fryer baskets out of oil 98F. Reheated to 165F before serving.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced tomatoes 45 - 49F stored in 2 door under counter. Remove and chill to 41F or below. Unit 50F. Discontinue use until repaired.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponge for warewash. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Refrigerator at prep registers 50F. Discontinue use until repaired. Insufficient capacity to reheat multiple foods. Provide commercial grade rethermalizing equipment to reheat for hot holding; discontinue use of holding units to reheat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food and non food contact surfaces and equipment with heavy soils build up debris. Hand grill top char-grill with carbon build up pans bulk food containers interior / exterior of both microwaves interior and exteriors of cookline fryers with grease refrigerated units with dried food and debris on interior and exterior. Interior / exterior of broken dishmachine used to drain equipment is soiled. Basement - Heavy frost build up in freezer cabinets one interior with mold soiled slicer and grinder. Food storage cart shelving and cabinet tops / interiors soiled. Wash-rinse-sanitize all interiors and exteriors of all kitchen and basement equipment and storage containers to ensure clean to sight and touch. Remove corroded can opener.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Trash barrels and other items blocking access to hand sinks. Beverage container stored inside from service counter. Removed by PIC. Maintain for hand wash only. Did observe employee wash hands at warewash.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Nov 6, 2023 · Original Source
Inspection
Nov 2, 2023
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Nov 2, 2023 · Original Source
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