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Costello's Tavern Inc

April 3, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: keep chicken legs at 41 degrees (or less ) or at 140 degrees+--do not leave at "room " temp---
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: provide proper thawing of food by 1.thaw in refrig allow 24-48 hrs 2.under cold (70degrees or less )flowing drinking water (2 hrs max ) or 3.from freezer to cooking-- * at inspection beef left on counter to thaw at "room" temp---
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: KITCHEN-in "bev-air" refrig-keep all food covered or wrapped---- BAR-ice used for drinks can not make contact with the soda lines or with the cold plate--** correct-
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: BASEMENT-clean outsides of ice machine--
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: store all pots & pans face down to protect insides from contamination-
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 6, 2007: 5 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.