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Artu

April 14, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings1

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Failed findings

Cooking Temperaturescritical

Inspector note: Final cooking temperature of whole 4 pound chickens should be a minimum of 165F or higher - documented time on temperature logs read 160F - i checked the temperature during inspection and it was 155F but still had 45 minutes to cook -at 350F
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Replace visibly worn [ white ] cutting boards where needed on the cooking line
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Provide a splash guard for the rack containing the clean pots and pans - soiled brooms and mops are located beside then [ stored a little too close ] reduce potential contamination
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean inside microwave - inside / outside of all cooking equipment as well as all refrigeration units from old food spills stains and soiils
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean basement floor from all visible soils
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: Enclose slop sink area as discussed during inspection
code 42-5-203.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 25, 2013: 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.