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Bertucci's

May 29, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Multiple pans of sauce hot holding at 97F-110F. Removed by PIC to reheat. Maintain hot holding temperature of 140F or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cooked Olives 86F Cooked Artichoke 46F- Ensure cooling properly and temperature is maintained at 41F or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Label Bulk Food Containers
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Multiple cutting boards heavily soiled and scored- Refinish when possible or replace
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit available for low temperature dishwasher- Provide
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean exteriors of bulk food containers
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 19, 2013: 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.