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Devlin's Restaurant

January 10, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

Failed findings

Cold Holdingcritical

Inspector note: The top of the sandwich unit items are warm goat cheese 50F boiled eggs 50F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The glasswasher behind the bar is not working properly. Provide proper sanitizer level to ensure that equipment is cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: The tomato sauce was cooling in a deep container and there is condensation on the interiors. Provide proper cooling methods and verify that items are cooled from 140F to 70F or below in two hours and from 70F to 41F in an additional four hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Soda tubes are running through the customer ice. Provide separation.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: They are using a shaker to dispense ice. Provide a scoop with a handle. The red pan in the kitchen has chipping paint along the top. Provide a new pan that is smooth cleanable and durable.
code 14-4-202.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 19, 2013: 4 findings appeared for the first time. 1 finding recurred. 10 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.