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Bell In Hand

August 8, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

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

Inspector note: There are items stored above the fill line in the table-top refrigerator; sour cream 50F fish 53F. Provide proper cold holding of 41F or below. (The manager was able to take corrective action and had employees discard items out of temperature and redo the fridge with attention to fill lines)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Shell stock Maintaining Identification (Pf)

Inspector note: The tags are not being marked with the date it was emptied. Keep the tage with the product if the bag is split make a duplicate tag and mark the date the bag is emptied for traceback.
code 590.003/3-203.12-PF** · serious findingstatus: Fail
(B) Cooling Methods (C)

Inspector note: They are cooling the chowder in a deep container in the fridge. The chowder is 138F so they just began cooling. Provide a method to cool items quickly (The manager took corrective action and broke it into small batches and iced them)
code 590.003/3-501.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 9, 2019: 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.