Boston Chops

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Caramelized onions at 80F at cook line. Reheated to 165F. Ensure caramelized onions at risk for c. botulinum are properly stored either cold below 41F or hot above 135F. Corrected on site.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️(A )Cooling Methods (Pf)
  Inspector note: Containers of soba noodles at 80F and linguini at 68F in plastic containers with tight lids. Staff stated noodles had been cooked and rinsed under cold water within the hour. Removed from containers and spread out in hotel pan. Soba down to 68F within 15 minutes.
  code 590.003/3-501.15-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 24, 2020: 2 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.