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Beantown Pho & Grill

June 30, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Cooking line-Chicken broth 128F Beef broth 129F. PIC re-heated them to 165F. Maintain at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Garlick and oil mixture stored at room teperature 68F- Cold hold properly at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: Chicken partially cooked stored for cold holding. Fully cook chicken at 165F for at least 15 seconds.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Three Bay Sink-Sanitizer QUATs registering over 400ppm. Maintain between 200-400ppm.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to hot holding proper cooking and proper warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Containers originally used to store pickled products used to store the bulk food items. Replace with proper cleanable and durable containers.
code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 9, 2015: 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.