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Bertucci's Brickoven Pizzeria

February 11, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Cooking Line- Raw Chicken 45F Raw Shrimp 48F. Unit 40F. Maintain PHFs at 41F or below. Pizza Station- Meatballs 45F Ham 53F.Unit 38F. Maintain PHFs at 41F or below. PIC removed food out of temperature.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Low temp dish machine not registering any sanitizer level (chlorine). Repair to maintain betwen 50-100ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Re-train employees with regard to cold holding and warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: One of metal Pizza Peels soiled with dried up debris. Clean and sanitize properly. Slicer soiled with dried up food debris. Clean and sanitize properly.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Cutting boards heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No QUATs sanitizer test kit for three compartment sink. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 6, 2014: 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.