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Dig Inn

August 31, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Time as a Public Health Control (P)critical

Inspector note: The items were just put out for time as a pulic health control and the initial temperature reading is not correct. The tag is saying the items were 41F but the actual temperature of the product is 70F and the sticker says the product was 41F five minutes earlier. Be sure records are accurate and the items are under temperature control before starting the timer for time. (Items were placed in the blast chiller since they just finished prep and the staff will be retrained in the procedure)
code 590.003(D)/3-501.19-P*** · critical food-safety factorstatus: Fail
Temperature Measuring Devices-Functionality (Pf)

Inspector note: There is no irreversible thermometer available they are measuring the temperature by putting the probe in after the cycle is over. Provide an irreversible thermometer to accurately measure the temperature that the equipment is reaching.
code 590.004/4-204.112-PF** · serious findingstatus: Fail
Handwashing Sinks Installation (Pf)

Inspector note: The water is turned off at the handsink near the cooking line. Provide water so employees can wash their hands. (employees were instructed to use other sinks in the area and the manager is going to tightent he screw to repair the sink)
code 590.005/5-202.12-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 20, 2020: 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.