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Anthony's Pier 4

August 31, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Cold holding temperatures - Shrimp 49 F Salad unit. And goat cheese and cooked beets 48 F. Cold Holding temperatures must be below 41 F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Hi Temperature Dish Machine rinsing at 155 F.. Needs to rinse at 180 F. "Timer for cycles is not working properly. • Lo Temp dishmachine not testing for any santizing.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Shellstock ID

Inspector note: Bag of shellfish in walk in without required tag.
code 01-3-202.18** · serious findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Cold Units - Salad unit 54 F and six door reach in salad station 49 F. Cold units must be kept at a41 F or lower at least low enough to keep food cold at 41 F or lower. • Replace cardborard box holding beer bottles at dish machine. with a cleanable container. • Replace or reseal wooded plate holding liquid soap at hand sink in the upstairs kitchen.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide equipment thermoneters in every refrigerated unit.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Keep silverware on serving line inverted properly
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 3, 2010: 6 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.