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Avila

August 21, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings3

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Failed findings

Coolingcritical

Inspector note: Chicken stock is 74F. Provide proper cooling methods to cool PHF's from 140F to 70F in two hours and from 70F to 41F in an additional 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: High temperature dishwasher wash 150F and rinse 120F. Provide proper rinse temperature to ensure items are cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer setup with over 400 PPM Quats. Provide proper level.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Spoons stored in sanitizer. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: Provide fest strips.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Bar refrigerator gaskets are soiled with black moldlike substance. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handsink near the dishwasher has a broken handle. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 12, 2008: 7 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.