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Cosi
February 22, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings3
Failed findings
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Labeling of IngredientscriticalInspector note: Multiple areas of display for food products and not every area has a listing of ingredients for products.Provide.
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Cold HoldingcriticalInspector note: Multiple food products tested were not at proper cold holding temperatures of 41F or below including buffalo chicken steak tuna and to go sandwich box which temp'd at the highest 60F.The oter products were in a range 46F-50+F.Please look at production and delivery practices.(The bottom line is that food must maintain a temperature of 41F or below until it is in hands of customer).
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer tested at 400ppm in 3bay sink.3bay sink set up in reverse order.Properly label.(Product should be at 200ppm per PIC onsite).
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Food ProtectionInspector note: Staff preparing food(bread) in an area exposed to customer contamination.
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Food Contact Surfaces DesignInspector note: Interior of ice unit is discolored.Clean and sanitize.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Gas fired oven out front in bakery area has no indication by means of a sticker that unit has been professionally cleaned/serviced as required by law.
What changed since the previous inspection?
Compared with Pass on November 10, 2009: 6 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.