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Bravo Pizza
May 20, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: The cheese in the front pizza prep area is 51F and the sauce is 48F. Provide proper cold holding of 41F or below. The items on the top of the sandwich unit are elevated; ham is 51F tomatoes 50F cheese 52F. Provide proper cold holding of 41F or below.
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PIC KnowledgecriticalInspector note: The new owner is signed up for the certified manager class but he is unfamiliar with temperatures and other food safety practices. Review the class material so the maanger is able to supervise the safety of the establishment.
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Inadequate Facilities/Cooling MethodsInspector note: The pizza cheese and sauce is stored in a prep table that has no refrigeration. Provide refrigeration to maintain product temperature. There are six pizzas stored out at room temperature. Store food items to maintain product temperature.
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Test Kit ProvidedInspector note: There are no test strips for the quats sanitizer. Provide.
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Hand Cleaner Drying Tissue SignageInspector note: There are no paper towels in the dispensers at the handwash sinks in the back area. Provide soap and paper towels inside a dispenser at the handwash sinks.
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Toilet Enclosed CleanInspector note: The bathroom door is not self-closing. Provide a self-closing bathroom door.
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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.