Natick Restaurant and Bar Health Inspections

Editor's Note: the following information was provided by the Natick Board of Health and lists the name of the establishment, its address, date of inspection and the statements and notes that were made during inspections.

California Pizza Kitchen
1245 Worcester St.
March 13

Only one violation was found: improper filling of the pepper shakers.

No critical violations were found.

The Cheesecake Factory
1245 Worcester St.
Jan. 17

The Cheesecake Factory had four critical violations: there wasn't a food safety management certificate posted; the hand sink at the bar lacked paper towels; the sanitizer concentration for the buckets was too low; and they were using an improper cooling procedure for the soup.

In addtion, other violation were: the dumpster doors were open; the floors under the refrigerator needed cleaning; and improper storage methods were being used.

Dolphin Seafood Restaurant
12 Washington St.
Nov. 14

Critical violations found: improper cooling procedures; the sanitizer concentration for wiping cloths was too strong; there was a raw chicken container stored behind some cooked pasta on a cold table; there were plastic bins of sanitized plates stored on the floor; and the food safety management certificate wasn't posted.

Other violations found: no santizer test strips and the underside of the prep table was dirty and needed to be cleaned.

Maxwells 148
148 E. Central St.
Jan. 17

Maxwells 148 had three critical violations: the consumer advisory on their menus online weren't in compliance; there was a pan and bowl in the hand washing sink; and the mixed drinks menu lacked the allergen awareness.

Two other violations were also found: a chef was cooking without a hair restraint and there were unlabeled sanitizer buckets.

Met Bar & Grill
310 Speen St.
Nov. 15

The Board of Health found nine critical violations when they inspected the Met Bar & Grill: the food safety management certificate and choke saver certificate were not posted; the hand sink was dirty in the main kitchen; the online menu lacked the allergen awareness; there were no sanitzer test strips; there was cross-contamination at the raw chicken station with some cooked chicken; partially cooked chicken was improperly cooled; the bar dishwasher was not sanitizing adequately; there was bare hand contact with fruit at the bar; and there were three separate places (they count as one critical) where there was improper cold holding. All three had to do with the temperature not being correct.

Morse Tavern
85 E. Central St.
Oct. 3

Three critical violations were found at Morse Tavern: raw sausage was on top of a shelf above cooked foods; the hot holding temperature for the mashed potatoes was just 129 degrees, while it should be at least 140 degrees; and a can opener blade wasn't cleaned.

Morse Tavern also lacked a choke saver for all hours; the bread drawers needed to be cleaned; the microwave needed to be cleaned; and a cook was wearing a dangling bracelet.

P.F. Chang's China Bistro
1245 Worcester St.
Feb. 11

The Board of Health found six critical violations during their most recent inspection of P.F. Chang's: practicing a preparation plan without Board of Health approval for a type of sushi; raw fish in a cold hold drawer was 43 degrees (it should be 41 degrees or below); In a two-door fridge there was a bag of chicken stored next to ice cream; the dessert menu lacked the allergen awareness; they lacked a choke saver for all open hours; and there were two problems related to handwashing- improper handwashing methods and the water in the ladies room sink wasn't hot enough.

Sel de la Terre
1245 Worcester St.
Nov. 7

The Board of Health found the following violations in their most recent inspection of Sel de la Terre: the raw oysters on the menu lacked the consumer advisory; the sandwich cold table temperature was 52 degrees (it should be 41 degrees); there were improper cooling methods being used on the butternut squash and the beef stock; there was no scoop for the ice bin; the dessert menu lacked the allergen awareness; they lacked chokesaver trained staff; the hand sink in the bar area lacked paper towels and a paper towel dispenser; the Executive Chef didn't demonstrate knowledge of proper cooling; and the dumpster area was messy.

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