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Atlantic Fish Company

July 16, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Tartar sauce 55F. Provide proper cold holding of 41F or below. Scallops are 50F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Quats sanitizer is over 300 ppm. Provide proper sanitizer levels.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: High temperature dishwasher is washing at 150F and the minimum is 160F. Provide proper temperature.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Frialator cabinets are soiled. Clean to remove. Bar: Juicer is soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Sanitizer side of 3-compartment sink is adjacent to bus bucket station. Provide separation.
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 3, 2008: 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.