✓

Cafe De Boston

February 28, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Chicken drumsticks at various temperatures ranging from 116F-150F at steam table.Product needs to have a uniform temperature of 140F and/or above.Cooked chicken breast holding in warmer unit at 112-118F.Doner shut off(indirect heat) and unattended.Product needs to be used properly or discontinue use of.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Salad bar items out for service/out of temperature:Fritters at 106F falafel at 96F spinach at 58F fresh mozzerella w/roasted red pepper at 51F Tabouli at 62F grape leaf at 55F curry chicken at 55F cranberry chicken salad at 54F.Items at cold stations:Buffalo chicken at 47F cheese at 46F.Grape leaf at 52F Eggplant at 81F.Please check to see if units need to be adjusted to accomodate storage.Product out for service in these prep units need to be at 41F/or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 14, 2011: 2 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.