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Charley's Eating & Drinking Saloon

March 26, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Cut chicken 55F-70F. Provide proper cold holding of 41 F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Employees are drinking behind the cooking line from uncovered cups. Provide cups with covers and straws for employee drinks.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Prep kitchen: Dishwasher is washing and rinsing at 160 . Provide proper temperature or sanitizer levels.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Kitchen cutting boards are heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Friatator cabinets in both kitchens are soiled with grease buildup. Clean to remove. • Clean the shelf beside the preparation kitchen dish machine used to store dishes.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Improper Maintenance of Floors

Inspector note: Clean the basement walk in floor beneath the shelving beneath the condenser.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on August 12, 2008: 5 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.