Charlie's House Of Pizza

January 9, 2019 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeEating & Drinking w/ Take Out
  • failed findings0
  • critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

  • Hot Holdingcritical
    Inspector note: Cooked meatballs in hot holding unit at 120F. Discontinue an ensure all potentially hazardous foods are maintained at 140F and above.
    code 03-3-501.16*** · critical food-safety factorstatus: Pass
  • Food Container Labels
    Inspector note: Several squeeze bottles with dressings have no labels. Provide.
    code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
  • PHF's Properly Thawed
    Inspector note: Frozen shrimp observed being thawed at room temperature in stagnant water. Discontinue and provide proper thawing mehtods.
    code 06-3-501.13* · lower-severity findingstatus: Pass
  • Wiping Cloths Clean Sanitize
    Inspector note: Soiled wiping cloths observed being stored on counter tops. Discontinue and provide proper sanitizing solution.
    code 21-3-304.14* · lower-severity findingstatus: Pass
  • Non-Food Contact Surfaces Clean
    Inspector note: Fan covers for both walk-in coolers visibly soiled. Clean to remove.
    code 23-4-602.13* · lower-severity findingstatus: Pass
  • Clean Equipment & Utensils Storage
    Inspector note: Hobart stand mixer observed located directly next to mop sink that is not enclosed. Relocate or provide a protective barrier to prevent contamination to the stand mixer.
    code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 2, 2019: 6 previous findings did not recur.

Browse this restaurant's inspections

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.

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