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Deli One

May 12, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooked chicken and steak tips in the steam table at 130F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken and steak to be removed and reheated to 165F to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer at the 3 bay sink registering at well over 400ppm. Address and ensure sanitizer is at the right concentration.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Sliced tomatoes with an elevated temperature of 56F. Tomatoes were sliced from earlier in the afternoon. Discontinue and ensure proper cooling methods are in place prior to being placed out for service.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Drip tray of the upright 2 door cooler appears to not be draining properly. Adress and make any necessary repiars.
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 6, 2016: 4 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.