✕

Artu

January 31, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

← Back to the current restaurant page

Failed findings

Coolingcritical

Inspector note: 1) The potatoes on the top of the sandwich unit are 80F after fifteen minutes they were the same temperature. Properly cool items so the temperature drops from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. 2) The sauce is cooling in deep containers at the prep table. Provide proper cooling methods to be sure that items cool properly.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: There is bread stored for breadcrumbs under waste pipes. Store food separated from waste lines.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the handsink closest to the cooking line. Provide (the soap was replaced and there was soap at the other sink closer to the prep area).
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 20, 2017: 3 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in North End

See every restaurant in North End →

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.