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Cafe Artigiano

May 24, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer in buckets registering at well over 200 ppm. Address and ensure all staff have been proper'y trained on how to set up and test snaitizing solution.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Cooked peppers onions and pasta with elevated temperatures of 60-100F. PIC stated they had just been cooked and were in the cooling process. Discontinue and ensure proper cooling methods are in place. Food products to be removed and placed into a refrigeration unit to continue the cooling process.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Boxes of food products observed being stored on the ground of the Boxes of food products observed being storaed on the ground of the walk-in cooler. Discontinue and ensure all foods are maitained a minimum of 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Faucets of the hand sink near the 3 bay sink not operating properly. Address and make any necessary corrections.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Excess equipment observed being stored in the back hallway. Remove unless be g used for the business.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 16, 2017: 5 previous findings did not recur.

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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.