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Back Deck

March 9, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

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

Inspector note: Cooked potato skins at 80F Cooked pork chop at 115F Grilled onions at 55F All foods discarded by PIC Ensure cooked foods are held hot (over 135F) or cold (41F or below) to prevent growth of pathogens
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Bar dish machine not registering sanitizer. Use kitchen dish machine for all warewashing until bar dish machine is serviced and properly sanitizing.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Segregation and Location-Distressed Merchandise (Pf)

Inspector note: Multiple containers of salad dressings past date marked for use in walk-in cooler. Discarded by PIC. Retrain staff to discard prepped items after 7 days.
code 590.006/6-404.11-PF** · serious findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Debris and soils under and behind bar dish machine. Clean area to avoid attracting pests.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 9, 2022: 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.