Buccieri's Cafe

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

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Chicken salad made onsite tested at 44.9F in refridge.Deli cheese in same unit tested at 39.7F.Please go back and verify temperatures throughout production to ensure all temperatures are met.Staff indicate that they don't take food temperature of chicken after its cooked.(All hot food tested was at proper temperatures-great)!
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Hot and Cold Watercritical
  Inspector note: No hot water at sinks(1:30pm).Staff onsite state they have a 25gallon capacity water tank for restaurant.Staff onsite stated that Bldg.management/maintenance has informed them the tank is too small.Provide a proper sized tank to provide adequate amounts of hot water throughout operation.
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Multiple soiled wiping cloths stored in front area handsink.Handsink in back used as a shelf.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer in 3bay tested at 400ppm.CFM doesn't remember type/base of sanitizer used how long to test sanitizer solution and what concentration sanitizer should be.Provide adequate warewashing Instructions and method of wasrewashing(Write out all info. and post to help aide staff).Provide proper concentration.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 5, 2009: 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.