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Cappy's Sub No. 2

May 5, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Provide proper hot holding temperature to meatballs. (maintain at 140 f or above.)
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Labeled Common Namecritical

Inspector note: Properly label all chemical spray-bottles.
code 41-7-102.11*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Provide hair restraints For all food prep personal.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Properly clean and resurface cutting board at sandwich prep area.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Store all wiping cloths in a sanitizing solution in food prep area's.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Properly clean and defrost interior of freezer units.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 17, 2008: 6 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.