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Black Seeds

January 6, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked chicken hot holding at 125F. Reheated to 175F. Ensure foods for hot holding are cooked to 165F and then held at 135F or above. Food cooked on separate equipment (griddle) should be placed directly into hot holding without delay.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Chemical sanitizer not registering for low temperature dish machine. Service unit as needed. Use 3 compartment sink for wash rinse sanitize of equipment and utensils.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Food Labels (Pf)

Inspector note: Foods packaged in-house for sale in self-service cooler without correct labels- organe juice porridge hard boils eggs. Discontinue selling foods without correct labeling information. Label guidance provided by ISD.
code 590.003/3-602.11-PF** · serious findingstatus: Fail
flagged at inspection

Inspector note: 8-301.11 Post current permit in a location conspicuous to consumers.
code L1status: Fail

What changed since the previous inspection?

Compared with Pass on August 13, 2021: 4 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.