Cooked?✕
B.U. Pub
September 13, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings1
Failed findings
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Cold HoldingcriticalInspector note: Commercially prepared previously frozen chicken products stored in the right sandwich unit were measured above 50 F. Pickles olives and sour cream in the unit were also above 50 F. The internal thermometer read approximately 53 F during the inspection. Staff stated that the unit had been operating properly in the morning. Noting that it was over 80 F in the Pub staff statements appear to be valid. Whereas most of the PHFs had been loaded into the top of the unit within an hour or two of the inspection foods were transported to properly operating units and/or placed within ice until the unit could be serviced. A service call was placed as soon as the issue was identified.
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Non-Food Contact SurfacesInspector note: Repair the right sandwich unit that is failing to properly maintain food product temperatures.
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Hand Cleaner Drying Tissue SignageInspector note: The towel dispenser was partially dismantled/opened during the inspection to repair a towel jam. Staff were observed tending to other tasks during the inspection making the towel dispenser a lesser priority. Hand washing is of primary concern. The dispenser should be repaired prior to the completion of other tasks (i.e. the menu board).
What changed since the previous inspection?
Compared with Pass on February 7, 2011: 3 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.