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Banh Mi Ok

May 5, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
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: The sliced cold cuts on top of the sandwich unit are slightly elevated 46F-48F. Provide proper cold holding of 41F or below. (The owner moved the items to a colder refrigerator and will chill the cold cuts after slicing)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The hot holding items are not warm enough; beef and vegetables 125F tofu and vegetables 98F. Provide proper hot holding of 135F or above (Items were reheated in the microwave)
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector note: There are items in the refrigerators without date marking. Properly date mark all ready to eat items.
code 590.003/3-501.17-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 4, 2021: 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.