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Caffe Nero

June 6, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Hollandaise sauce at 80F on counter for unknown time. Discarded by PIC. Determine plan for Hollandaise- cook to 165F cool and reheat to order or hot hold sauce over 135F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector note: No consumer advisory for Hollandaise sauce or poached eggs. Confirm final cooking temperatures for Hollandaise and poached eggs. If eggs are undercooked then menu requires consumer advisory.
code 590.003/3-603.11-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: No quats sanitizer test strips on site. Provide test strips.
code 590.004/4-302.14-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 6, 2025: 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.