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Cosi

April 16, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Products on ice and in the two door undercounter unit are elevated. The shrimp is 52F tomato sauce 48F salsa 52F cheese 58F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: There was an employee eating in the kitchen employee improperly warewahing equipment cold water turned off at the handsink and temperature violations at the establishment. The manager was able to correct all these violations by instructing the employees to eat in the dining room redo the sanitizer and instruct employees to leave equipment in solution for a minute turn on the cold water faucet and discard all products that were above 41F. Make sure managers are checking critical control points to reduce the risk of critical violations.
code M-2-103.11*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent sticker is expired. Provide a new sticker.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 4, 2012: 3 findings appeared for the first time. 8 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.