✓

Back Bay Sandwich

November 8, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: Thick tightly wrapped packages of sliced meats in refrigeration at 49F- 56F. Per PIC products sliced 1-2 hours prior to inspection . Ensure during process foods are properly cooled to 41F or below before wrapping for storage Chicken salad prepared prior to service in service line 50F. Products must be cooled to 41F or below before being placed out for service
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Food Utensil Storage

Inspector note: Knives stored between equipment between use- Discontinue
code 10-3-304.12* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No test kit available at time of inspection for quats sanitizer- Provide
code 17-4-302.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Interiors of multiple refrigerators with food soils and spills- Clean
code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 1, 2016: 4 previous findings did not recur.

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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.