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Breadwinners/Starbuck's

April 7, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: The mashed potato and the cooked chicken breast in the retail display were at temperatures ranging from 48 to 68 degrees F. Provide proper cold holding. Based on our discussion it appears that the product was delivered from the main kitchen without prior cooling. Review internal procedures and provide proper cooling before placement of product in cold holding.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Adjust the retail display unit in the Starbucks unit so that it maintains the display items at 41 degrees or below. The unit was operating at 51 degrees during the inspection. The PHFs were removed and chilled during the inspection.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping clothes must be maintained in the Starbucks area in sanitizer when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 22, 2007: 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.