Cooked?✕
Artu
April 24, 2015 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings2
- critical findings0
Failed findings
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Food Contact Surfaces DesignInspector note: Replace visibly worn [ white ] cutting boards where needed on the cooking line
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Mop Sink not ProvidedInspector note: Enclose slop sink area as discussed during inspection
Checks marked passed
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Cooking TemperaturescriticalInspector 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
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Non-Food Contact SurfacesInspector 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
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Non-Food Contact Surfaces CleanInspector note: Clean inside microwave - inside / outside of all cooking equipment as well as all refrigeration units from old food spills stains and soiils
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Improper Maintenance of FloorsInspector note: Clean basement floor from all visible soils
What changed since the previous inspection?
Compared with Fail on April 14, 2015: 2 findings recurred. 4 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.