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Cafeteria Boston
July 18, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Cut tomatoes 58F Cut tomatoes 57F at salad prep. Products stored in plastic and filled above fill line. Discontinue and ensure product is maintained at 41F or below
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Food Contact Surfaces CleancriticalInspector note: Establishment using dishwasher with 0ppm chlorine at time of inspection. Equipment not being properly sanitized
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Food Contact Surfaces CleanInspector note: Pizza paddles stored directly on top of pizza oven- Provide barrier
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Food ProtectionInspector note: Storing of bottled juices in ice used for drinks at bar- Discontinue Cans of products stored on floor below 3 bay- Discontinue
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Non-Food Contact SurfacesInspector note: Ice chest at bar leaking from below into bucket- Repair Refrigerator @ pizza station 45.5F -Repair Counter at slicer heavily worn and paint peeling- Make proper repairs
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Dishwashng FacilitiesInspector note: Low temperature dishwasher with 0ppm chlorine at bar- Discontinue use and ensure sanitizer is maintained at 50-100ppm. Make proper repairs
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Equipment ThermometersInspector note: Multiple refrigerators with no conspicuous thermometers- Provide
What changed since the previous inspection?
Compared with Pass on April 18, 2017: 7 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.