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Artu

June 19, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Separation/Sanitizer Criteriacritical

Inspector note: Rinse temperature registered 197F.Repair.Maintain rinse temperature between 180F-194F Sanitizer buckets Quats 300-400PPM.Maintain 200PPM
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: No current CFPM or Allergen awareness certified person working at this location.Provide up to date CFPM and Allergen awareness certified person full time.
code M-2-101.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Refrigeration unit registering 45F(milk 46F salami45F).PIC removed to other refrigeration.Maintain all refrigeration for cold holding 41F or below
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide working internal thermometers for all refridgeration units.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Re-use of Single Service Articles

Inspector note: Cardboard used to line shelf.Discontinue.Provide smooth cleanable surface.
code 26-4-502.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 4, 2013: 5 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.