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D'angelo's Inc.

January 7, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Tuna at a tamperature range of 43-49F from bottom to top of product in pan.Please ensure a uniform temperature of 41F and/or below.(Staff state tuna is kept warm on dry good shelving mixed the day of and after some refridgeration-put out for service.The better practice will be to store tuna needed for day in the refridge the day before to already be at 41F mix and then cold hold at 41F.Whatever method you choose-41F needs to be achieved.).Burgers in pan on ice but only bottom of pan is on ice and next to grill with burger at 48-50F.Chicken strips/chunks in same area stored the same way at 45-46F.Product needs to sit further down into ice.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Broken missing tile in mens room above handsink.Replace/repair.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Ladder stored in restroom blocking handsink????????????????This should never happen.Please remove.Handlotion stored on shelving in storage area with food???????Also should never happen-please monitor.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 25, 2010: 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.