Cooked?✓
Anthony's Pier 4
September 10, 2010 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector 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.
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Food Contact Surfaces CleancriticalInspector 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.
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Shellstock IDInspector note: Bag of shellfish in walk in without required tag.
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Non-Food Contact SurfacesInspector 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.
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Equipment ThermometersInspector note: Provide equipment thermoneters in every refrigerated unit.
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Clean Equipment & Utensils StorageInspector note: Keep silverware on serving line inverted properly
What changed since the previous inspection?
Compared with Fail on August 31, 2010: 6 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.