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Bravo Pizza

June 30, 2008 · Fail

🪳cooked

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

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Failed findings

Hot Holdingcritical

Inspector note: Breaded chicken 48F Meatsauce 118F Sauce 116F. Provide proper method of reheating items and hot holding of 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Chicken at room temperature ranges from 35F to 70F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: There is not enough room on the steam table for grilled chicken so it is stored at room temperature for 30 minutes. Provide means of maintaining hot holding temperature of 140F or above.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Frozen chicken is thawing at room temperature. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 27, 2007: 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.