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Billy's Sub Shop

August 9, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Cooked chicken hot holding in pan without cover on grill top 122F. Must be maintained at 140F or above Removed at time of inspection reheated to 170F and placed in container with cover
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Muffins openly displayed on counter at service line where custopmers order- Properly protect foods items from contamination. Covered in plastic at time of inspection
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Shelf below long prep table in back area heavily rusted- Repair to ensure area is smooth durable and cleanable
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloth buckets with 0ppm chlorine. Chlorine must be maintained at 50-100ppm
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Area below fryolator and all under grill line with heavy encrusted soils and food debris- Clean with proper frequency
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 22, 2016: 5 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.