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Boston Shawarma
November 17, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings10
- critical findings1
Failed findings
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Hot HoldingcriticalInspector note: falafel 109 degrees/provide proper temperature of 140 degrees or above
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Food Thermometers ProvidedInspector note: provide metal stem cooks thermometer
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Food ProtectionInspector note: walk in/store all foods 6 inches off floor walk in/remove foods from opened #10 cans provide proper documentation on cone size for shawarma properly store all opened bulk food bags in covered/labeled containers
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Dishwashng FacilitiesInspector note: 3 bay/provide proper drain plugs
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Equipment ThermometersInspector note: front display case/provide accurate internal thermometer to register 41 degrees or below
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Installed and MaintainedInspector note: empty drip tray in walk in
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Hand Cleaner Drying Tissue SignageInspector note: restroom/provide refill of paper towels
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Improper Maintenance of FloorsInspector note: clean floor area under snapple reach in clean floor area under prep tables front line/clean floor area under and around all equipment
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Fixture's not properly shieldedInspector note: prep room/provide proper light shields
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Premises MaintainedInspector note: clean/organize storage room
What changed since the previous inspection?
Compared with Pass on February 19, 2010: 10 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.