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Aceituna Grill

February 6, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Raw Animal Foods-Cooking (P)critical

Inspector note: Chicken sharwarma 152F. Cook until 165F. Measure final cooking temperatures with a probe bimetalic stem thermometer prior to slicing for service. Establishment using surface thermometer. Product removed from service until reaches 165F. COS.
code 590.003/3-401.11-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Hummus 53F Lentils and rice 57F. Maintain cold holding at below 41F. Corrected on site. PIC added indirect contact with ice. COS
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector note: Flip top unit at service line running at 60F. Repair to maintain at below 41F. Corrected on site with indirect contact with ice for product out of temperature for less than one hour.
code 590.004/4-301.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 29, 2019: 3 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.