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Boston Sail Loft

September 18, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Cooling (P)critical

Inspector note: The mashed potatoes cooked earlier in the day are 112F and cooling in the fridge after 15 minutes the temperature had only dropped to 109F. Provide proper cooling methods to be sure items are dropping from 135F to 70F in two hours and then from 70F to 41F in an additional four hours. (The manager reheated the potatoes and began cooling again in smaller containers)
code 590.003/3-501.14-P*** · critical food-safety factorstatus: Fail
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The fish stored on ice is slightly elevated; calamari 48F shrimp 46F. Provide proper cold holding (the manager added more ice and the temperature dropped)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: The cabinet of the fryer is soiled with grease. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 5, 2019: 3 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.