✓

Ben Cotto

April 24, 2019 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: The top of the flip top unit is elevated; chicken 48F shrimp 47F. Provide proper cold holding of 41F or below. (Items moved to walk-in to cool) 4/19/19 The items on the top of the unit are elevated as the top of the unit os open during the lunch rush; chicken 52F veal 56F pasta 46F. Provide proper cold holding of 41F or below. (The items on the top of the unit were discarded and refilled with half containers to better maintain temperatures)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: The handsink in the kitchen is blocked. Provide access to handwash sink so employees wash their hands. (The manager moved the items) 4/19/19 The table was moved but at the onset of the inspection the sink was blocked with bowls and equipment. Those items were removed and the sink was blocked again before the end of the inspection. Train employees to never block the sink so it's always open for employees to wash their hands.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 10, 2019: 2 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.