Boloco

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Beef = 100 degrees Pork 120 degrees provide proper hot holding temperatures Products should be held at 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Good Hygienic Practicescritical
  Inspector note: Employees should not be chewing gum while on the hot line Provide hair restraints for all workers
  code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Replace cracked red wiping cloth bucket
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: Provide proper storage of wiping cloths.
  code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 2, 2008: 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.