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Bbq Chicken

May 13, 2024 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Large amounts of cooked piled high in a hot holding table unit with temperatures of 115F-120F Per staff the product was cooked to over 165F less than 30 prior that the inspection Product was removed and reheated to above 165F Store product properly to maintain temperature at 135F or above
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Where to Wash (Pf)

Inspector note: Observed an employee washing her hands at the prep sink in the kitchen- Wash hands in handwashing sinks only
code 590.002/2-301.15-PF** · serious findingstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: At the time of the inspection there was no PIC at the establishment knowledgable in food safety- Designate and review with staff No documentation of a CFPM at the establishment- Provide certificate
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Utensils stored in stagnant water throughout the kitchen- Reviewed and corrected
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
System Maintained in Good Repair (C)

Inspector note: Pipe below prepsink leaking into a bucket- Repair
code 590.005/5-205.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on April 27, 2023: 5 findings appeared for the first time. 9 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.