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Chilton Club

October 21, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Multiple cooked products in small under counter refrigeration at 52F-54F. Ensure cold holding at 41F or below. Removed by CFPM and placed in larger refrigeration unit. Review procedures for cooling of products.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Small under counter refrigeration unit used at cookline at 52F. Ensure unit is maintained at 41F or below.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Rinse gauge on high temp dishwasher registering 150-155F. Thermal strip used and indicated machine is working properly. Repair gauge to properly measure water temp at 180F or above.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 8, 2013: 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.