Clover Fast Food L M A No. 4

• official resultPass
• resultPass
• inspection typeMobile Food Walk On
• failed findings0
• critical findings0

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Checks marked passed

• ✓Inadequate Facilities/Cooling Methods
  Inspector note: The fried onions and sunchokes that were recently cooked off are cooling at room temperature and are 60F. Provide per cooling methods to be sure items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The manager moved the items to an ice bath) The cut potatoes are stored at room temperature. Store refrigerated. (The manager moved the potatoes to ice)
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: The wiping cloth are initially setup with no sanitizer. The manager added sanitizer and the cloths are around 300 ppm but there is no manufacturer's spec for the sanitizer to verify the concentration levels. Provide the manufacturer's specs and setup cloths correctly.
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 24, 2016: 2 previous findings did not recur.

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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.