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Beantown Hoagie

May 10, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Labeling of Ingredientscritical

Inspector note: No ingredients for available for yogurts. Provide.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The products on the tops of the sandwich units are above 41F cheese is 47F mayonaise is 46F and boiled eggs are 45F. Provide proper cold olding of 41F or below. • Hard boiled egg holding 48-49F.Product cooked-cooled and cold held at establishment.Please ensure that required temperature parameters are met for each process.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Reduced Oxygen Packaging

Inspector note: The manger is using foodsaver equipment to vacuum package opened portions of cheese. Discontinue any reduced oxygen packaging without an approved HACCP plan.
code M-3-502.11-.12** · serious findingstatus: Fail
Food Protection

Inspector note: There are food products stored on the floor of the walk-in cooler. Store products elevated.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: They are using a few homestyle pieces of equipment. All the food contact equipment should be commercial grade.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Refrigerator handles and exteriors are soiled with debris. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Good Hygienic Practicescritical

Inspector note: Multiple open beverage containers in prep areas.This has been discussed with PIC on previous inspections.PIC not enforcing.Please do so(Daily).
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Mop bucket/brooms stored infront of handsink.Discussed on previous inspection(s).Please enforce on a daily basis.Train staff.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Cloths lying on tabletops.Properly store in sanitary solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Hot water at handsinks registering 125F(Too hot).Provide 110F at hotwater faucet.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Fixture's not properly shielded

Inspector note: Fixture in kitchen not shielded.Provide.
code 38-6-202.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on August 9, 2011: 6 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.