The Paramount

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Inspection Results
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Restaurant Information

Facility ID 118626B93C8Dcb9
Business Name The Paramount
DB Name The Paramount
Legal Owner
Last Name Paramount South Boston Inc.
First Name
Licence Number 75944
Licence Status Active
Licence Description Eating & Drinking

Inspection Results

Date Result Level Desc Status Comments
2018-07-05 08:14:48 HE_Pass *** PIC Performing Duties Pass The CFPM is not monitroing employee handwashing wiping cloths cleaning of floors storage and labeling of chemicals. Provide active managerial control as it is defined in the 1999 food code.
2018-07-05 08:14:48 HE_Pass * Anti-Choking Pass No choke save certificate on site. Provide.
2018-07-05 08:14:48 HE_Pass *** Toxic Items: Original Container Pass Planet Fitness spray bottle stored above smoker with unknown substance. Remove. Properly lable all cleaning agents and store away from food preparation areas.
2018-07-05 08:14:48 HE_Pass * Improper Maintenance of Floors Pass Floors at cookline with heavy buildup of grease soils & food debri. Thoroughly clean floors under around & behind equipment and prep tables of all visible soils.
2018-07-05 08:14:48 HE_Pass * Outside Storage Improperly Maintained Pass Observed standing water behind restaurant. Remove. Grease oil container with caked on soils. Clean or replace. Clean outside area of any visible grease or soils.
2018-07-05 08:14:48 HE_Pass * Hand Cleaner Drying Tissue Signage Pass Both cookline handsinks missing paper towels at the time of inspection. Handink near range at cookline missing signage. Provide handsinks fully stocked with soap and paper towels at all times with proper signage.
2018-07-05 08:14:48 HE_Pass * Installed and Maintained Pass Wall mounted air conditioner in basement storage area with condensation drain draining into a bucket of standing water. Remove standing water and properly plumb into a waste drain.
2018-07-05 08:14:48 HE_Pass * Wiping Cloths Clean Sanitize Pass Several food workers at cookline using soiled wiping cloths to wipe food contact surfaces. Store wiping cloths in approved sanitizer between use.
2018-07-05 08:14:48 HE_Pass *** Food Contact Surfaces Clean Pass Observed food worker pool raw shells eggs in a steel mixing bowl at the cookline place eggs on grill and then rinse steel bowl in handsink and store as clean. Wash/rinse/sanitize/air dry all food contact equipment after each use.
2018-07-05 08:14:48 HE_Pass * Clean Cloths Hair Restraint Pass Observed food workers without hair restraints at cookline. Address.
2018-07-05 08:14:48 HE_Pass *** Adequate Handwashing/Where/When/How Pass Cookline food workers are not washing hands with the proper frequency. Both handsinks with no paper towels at the time of inspection. Retrain staff. Food workers must wash hands between changing gloves and tasks and after returning to work. Wash hands wit
2018-07-05 08:14:48 HE_Pass * Food Protection Pass Observed cases of potatoes stored on floor. Store foods 6" off the floor in protected areas.
2018-05-09 08:39:14 HE_Pass *** Consumer Advisories Pass Establishment offering freshly squeezed carrot lemon & orange juice without a consumer advisory. Provide. Handout provided.
2018-05-09 08:39:14 HE_Pass *** PIC Knowledge Pass No current allergen awareness certificate. Provide.
2018-05-09 08:39:14 HE_Pass * Premises Maintained Pass Janitorial tools stored on floor next to ice machine. Remove. Store seperately 6" off the floor.
2018-05-09 08:39:14 HE_Pass * Test Kit Provided Pass No chlorine test kit for low temperature dish machine. Provide.
2018-05-09 08:39:14 HE_Pass * Non-Food Contact Surfaces Pass Open gap at service line between dining room and cookline. Provide a barrier between public and cookline to provide food protection for service line refrigerated unit with open foods.
2018-05-09 08:39:14 HE_Pass *** Cold Holding Pass Deep container of pulled pork in walk in cooler made day prior per PIC with a temperature of 47F in the center. Maintain cold holding temperatures at 41F or below. PIC voluntarily discarded product. Reviewed proper cooling methods with the PIC.
2015-04-02 08:48:49 HE_Pass * Floors Designed Constructed Installed Pass Keep all supplies 6 inches off the floor in the storage area located in the basement.
2015-04-02 08:48:49 HE_Pass * Non-Food Contact Surfaces Clean Pass clean waffle maker stored on shelf in basemnt next to ice machine. Keep only clean equipment on the clean equipoment storage rack.
2015-04-02 08:48:49 HE_Pass * Wiping Cloths Clean Sanitize Pass Keep used wiping cloths in a sanitizing solution when not in use.
2015-04-02 08:48:49 HE_Pass * Non-Food Contact Surfaces Pass repair doors to 2 white coffin style freezers in the basement. Manger reports both freezers are i8n porocess of being replaced.
2015-04-02 08:48:49 HE_Pass * Inadequate Facilities/Cooling Methods Pass Reach in cooler on line......48 degrees. Provide temperature of 41 degrees for unit.
2015-04-02 08:48:49 HE_Pass *** Cold Holding Pass Raw chicken in 2 door and open aired cold unit......49 degrees. Provide temperature of 41 degrees F or below for all items cold holding in unit. Chicken was cooled down to 41 degrees and will remain at 41 degrees or below until used for service.
2014-05-22 09:36:05 HE_Pass * Walls/Ceilings Designed Constructed Installed Pass replacve missing ceiling tiles on ceiling of back service area. Clean ceiling vent on ceiling at back area.
2014-05-22 09:36:05 HE_Pass * Floors Designed Constructed Installed Pass remove cardboard from floor area of dishroom.
2014-05-22 09:36:05 HE_Pass * Hand Cleaner Drying Tissue Signage Pass provide paper towels for all hand sinks. With dispensers on order ensure that paper towels are left at each hand sink.
2014-05-22 09:36:05 HE_Pass * Non-Food Contact Surfaces Pass remove tin foil from bottom shelf of table in basement.
2014-05-22 09:36:05 HE_Pass * Food Contact Surfaces Design Pass replace worn and heravily stained cutting boards on cold units att he service area.
2014-05-22 09:36:05 HE_Pass * Food Container Labels Pass label all spray bottles.
2013-09-27 08:07:02 HE_Pass * Hand Cleaner Drying Tissue Signage Pass provide employee handwash signage to mens room
2013-09-27 08:07:02 HE_Pass *** Hot and Cold Water Pass provide hot water to restrooms
2013-09-27 08:07:02 HE_Pass * Food Thermometers Provided Pass provide a food grade thermometer
2013-09-27 08:07:02 HE_Pass * Food Container Labels Pass label bulk food bins with common name
HE_Pass
HE_Pass
HE_NotReq
HE_NotReq
HE_Filed * Walls/Ceilings Designed Constructed Installed Fail Replace visibly soiled and uncleanable ceiling tiles above the cooking line
HE_Filed * Wiping Cloths Clean Sanitize Fail Several wiping cloths are discarded and scattered throughout the kitchen. - store as discussed
HE_Filed * Non-Food Contact Surfaces Fail End of the cooking line entrance is exposed to customers coming and going to te restrooms. Provide a barrier as discussed during inspection
2017-01-23 08:16:18 HE_Filed *** Consumer Advisories Pass Provide proper disclosure / reminder on menu items offered undercooked [ * ] should be indicated in front of these undercooked foods such as [ eggs any style - burgers - steak tips - salmon ] fresh squeezed orange juice shall be noted as well because it
2017-01-23 08:16:18 HE_Filed * Premises Maintained Pass Anchor CO 2 tanks in the basement Remove all unused equipment gathering soils in the basement and / or clean and cover them
2017-01-23 08:16:18 HE_Filed * Walls/Ceilings Designed Constructed Installed Pass Provide a clean - smooth -durable and non absorbant surface above all prep areas of the basement as discussed during the inspection Expires sticker on the hood ventilation system - Address
2017-01-23 08:16:18 HE_Filed * Non-Food Contact Surfaces Clean Pass Clean inside all refrigeration units from all visible food spills stains ansd soils Clean under prep tables and outside of all bulk food containers
2017-01-23 08:16:18 HE_Filed * Test Kit Provided Pass Provide chlorine test strips
HE_Filed * Non-Food Contact Surfaces Fail Need to provide a barrier and / or some form of protection at the end of the cooking line - SALAD topping are uncovered and the table is exposed to customer contamination - address as discussed to reduce this potential hazzard
2017-01-23 08:16:18 HE_Filed * Food Contact Surfaces Design Pass Provide foo0d grade scoops with handles when dispensing condiments
2017-01-23 08:16:18 HE_Filed * Food Protection Pass Relocate raw burgers stored beside raw poultry on the cooking line - store above as discussed to reduce potential contamination
HE_Filed * Clean Equipment & Utensils Storage Fail Relocate clean plates being stored on top of the front counter to minimize potential contamination
HE_Filed * Non-Food Contact Surfaces Fail Provide a barrier for the back of the shelving unit located at the bottom of the basement stairway - storing clean pots and pans - relocate or provide a barrier as discussed
HE_Filed * Clean Cloths Hair Restraint Fail Provide clean outer garments for all employees preparing food behind the counter
HE_Fail *** PIC Performing Duties Fail The CFPM is not monitroing employee handwashing wiping cloths cleaning of floors storage and labeling of chemicals. Provide active managerial control as it is defined in the 1999 food code.
HE_Fail * Anti-Choking Fail No choke save certificate on site. Provide.
HE_Fail *** Toxic Items: Original Container Fail Planet Fitness spray bottle stored above smoker with unknown substance. Remove. Properly lable all cleaning agents and store away from food preparation areas.
HE_Fail * Improper Maintenance of Floors Fail Floors at cookline with heavy buildup of grease soils & food debri. Thoroughly clean floors under around & behind equipment and prep tables of all visible soils.
HE_Fail * Outside Storage Improperly Maintained Fail Observed standing water behind restaurant. Remove. Grease oil container with caked on soils. Clean or replace. Clean outside area of any visible grease or soils.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Both cookline handsinks missing paper towels at the time of inspection. Handink near range at cookline missing signage. Provide handsinks fully stocked with soap and paper towels at all times with proper signage.
HE_Fail * Installed and Maintained Fail Wall mounted air conditioner in basement storage area with condensation drain draining into a bucket of standing water. Remove standing water and properly plumb into a waste drain.
HE_Fail * Wiping Cloths Clean Sanitize Fail Several food workers at cookline using soiled wiping cloths to wipe food contact surfaces. Store wiping cloths in approved sanitizer between use.
HE_Fail *** Food Contact Surfaces Clean Fail Observed food worker pool raw shells eggs in a steel mixing bowl at the cookline place eggs on grill and then rinse steel bowl in handsink and store as clean. Wash/rinse/sanitize/air dry all food contact equipment after each use.
HE_Fail * Clean Cloths Hair Restraint Fail Observed food workers without hair restraints at cookline. Address.
HE_Fail *** Adequate Handwashing/Where/When/How Fail Cookline food workers are not washing hands with the proper frequency. Both handsinks with no paper towels at the time of inspection. Retrain staff. Food workers must wash hands between changing gloves and tasks and after returning to work. Wash hands wit
HE_Fail * Food Protection Fail Observed cases of potatoes stored on floor. Store foods 6" off the floor in protected areas.
HE_Fail *** Consumer Advisories Fail Establishment offering freshly squeezed carrot lemon & orange juice without a consumer advisory. Provide. Handout provided.
HE_Fail *** PIC Knowledge Fail No current allergen awareness certificate. Provide.
HE_Fail * Premises Maintained Fail Janitorial tools stored on floor next to ice machine. Remove. Store seperately 6" off the floor.
HE_Fail * Test Kit Provided Fail No chlorine test kit for low temperature dish machine. Provide.
HE_Fail * Non-Food Contact Surfaces Fail Open gap at service line between dining room and cookline. Provide a barrier between public and cookline to provide food protection for service line refrigerated unit with open foods.
HE_Fail *** Cold Holding Fail Deep container of pulled pork in walk in cooler made day prior per PIC with a temperature of 47F in the center. Maintain cold holding temperatures at 41F or below. PIC voluntarily discarded product. Reviewed proper cooling methods with the PIC.
HE_Fail *** Consumer Advisories Fail Provide proper disclosure / reminder on menu items offered undercooked [ * ] should be indicated in front of these undercooked foods such as [ eggs any style - burgers - steak tips - salmon ] fresh squeezed orange juice shall be noted as well because it
HE_Fail * Premises Maintained Fail Anchor CO 2 tanks in the basement Remove all unused equipment gathering soils in the basement and / or clean and cover them
HE_Fail * Walls/Ceilings Designed Constructed Installed Fail Provide a clean - smooth -durable and non absorbant surface above all prep areas of the basement as discussed during the inspection Expires sticker on the hood ventilation system - Address
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean inside all refrigeration units from all visible food spills stains ansd soils Clean under prep tables and outside of all bulk food containers
HE_Fail * Test Kit Provided Fail Provide chlorine test strips
HE_Fail * Non-Food Contact Surfaces Fail Need to provide a barrier and / or some form of protection at the end of the cooking line - SALAD topping are uncovered and the table is exposed to customer contamination - address as discussed to reduce this potential hazzard
HE_Fail * Food Contact Surfaces Design Fail Provide foo0d grade scoops with handles when dispensing condiments
HE_Fail * Food Protection Fail Relocate raw burgers stored beside raw poultry on the cooking line - store above as discussed to reduce potential contamination
HE_Fail * Floors Designed Constructed Installed Fail Keep all supplies 6 inches off the floor in the storage area located in the basement.
HE_Fail * Non-Food Contact Surfaces Clean Fail clean waffle maker stored on shelf in basemnt next to ice machine. Keep only clean equipment on the clean equipoment storage rack.
HE_Fail * Wiping Cloths Clean Sanitize Fail Keep used wiping cloths in a sanitizing solution when not in use.
HE_Fail * Non-Food Contact Surfaces Fail repair doors to 2 white coffin style freezers in the basement. Manger reports both freezers are i8n porocess of being replaced.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Reach in cooler on line......48 degrees. Provide temperature of 41 degrees for unit.
HE_Fail *** Cold Holding Fail Raw chicken in 2 door and open aired cold unit......49 degrees. Provide temperature of 41 degrees F or below for all items cold holding in unit. Chicken was cooled down to 41 degrees and will remain at 41 degrees or below until used for service.
HE_Fail * Walls/Ceilings Designed Constructed Installed Fail replacve missing ceiling tiles on ceiling of back service area. Clean ceiling vent on ceiling at back area.
HE_Fail * Floors Designed Constructed Installed Fail remove cardboard from floor area of dishroom.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail provide paper towels for all hand sinks. With dispensers on order ensure that paper towels are left at each hand sink.
HE_Fail * Non-Food Contact Surfaces Fail remove tin foil from bottom shelf of table in basement.
HE_Fail * Food Contact Surfaces Design Fail replace worn and heravily stained cutting boards on cold units att he service area.
HE_Fail * Food Container Labels Fail label all spray bottles.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail provide employee handwash signage to mens room
HE_Fail *** Hot and Cold Water Fail provide hot water to restrooms
HE_Fail * Food Thermometers Provided Fail provide a food grade thermometer
HE_Fail * Food Container Labels Fail label bulk food bins with common name
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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