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Atlantic Fish Company

September 3, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Multiple products in refrigeration at service line at temperatures of 45F- 52F. Unit with a temperature of 45F. All products in refrigerator for less than 2 hours. All products were removed and placed in walkin to cool to 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Inspector note: Dishwasher in upper kitchen with a rinse temperature of 205F.
code 590.004/4-501.112-PF** · serious findingstatus: Fail
Food Preparation (C)

Inspector note: Observed employees shucking at refrigeration station where ready to eat foods are stored- Corrected immediately at the time of the inspection
code 590.003/3-305.14-C* · lower-severity findingstatus: Fail
Equipment and Utensils-Durability and Strength (C)

Inspector note: Refrigeration unit at cookline with an internal temperature of 45-46F- Discontinued use at the time of the inspection
code 590.004/4-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 5, 2020: 4 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.