Aceituna Grill

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓(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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on February 6, 2020: 3 previous findings did not recur.

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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.