Cafe De Boston

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked fish holding in hot cabinet at 104.5F(Unit not turned on)?Please incorporate a checks and balance system to eliminate the human error.(Product was taken out and reheated in oven to 165F by PIC).
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cooked chicken holding in refridgerated unit at 49F/50F.Although the unit has hanging curtains to help assist in maintaining temperature the open units are not best suited to achieve the needed temperature of 41F and/or below.PIC talked about utilizing a different method.Alot of other cold holding temperatures were well below 41F(Excellent).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Cooked meat at 52F in Walk-in covered.Provide proper methods for cooling foods(Discussed)>Please keep a close look at Walk-in refridgeration to ensure it is running at optimal efficiency(Alot of foods cooled in unit).
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 28, 2011: 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.