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B-Good

February 27, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

Coolingcritical

Inspector note: Brussel sprouts cooked on grill cooling in deep plastic containers in walkin at 60F. Product placed o service line at 52F. Ensure products are properly cooled and are at 41F or below before placing out for service
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cut lettuce and raw spinach in open air refrigeration unit at frntservice line at 58-60F. Products plaed in unit 1 hour prior to inspection. Foods must be cold hed at 41F or below. Products removed and placed in walkin at 38F. Products were in plastic containers placed over ice due to refrigeration unit not properly wrking. Place product in metal containers and put less product in to ensure temperature is maintained at 41F or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Multiple squeeze bottles on service line with no labels- Provide
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Open air refrigeration unit used to hold cut lettuce at 62F. Make proper repairs to ensure unit holds at 41F or below
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 11, 2016: 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.