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Bricco Restaurant/Bakery

May 1, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Coolingcritical

Inspector note: The beans cooked the previous evening are 55F in the center. Provide proper cooling methods to be sure items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The beans were discarded)
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The sanitizer level is less than 50 ppm chlorine in the dishwasher. Provide proper sanitizer levels.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Test Kit Provided

Inspector note: There are no chlorine test kits. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the handsink near the dishwasher. Provide soap and paper towels.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: There is some flour buildup on the walls in the bakery and the pipes are dusty. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 14, 2017: 5 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.