Dig Inn

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The farro is between 120F-122F. Provide proper hot holding of 135F or above. (The water in the steam table was only 140F. The manager reheated all the items to 165F and added hotter water to the well to be sure it was able to amintain temperatures)
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Time as a Public Health Control (P)critical
  Inspector note: The items in the salad unit were marked at 34F at 11:12 am but when I took temperatures at 11:15 the temperatrues were over 54F. In speaking with the manager it was determined that the items are being placed in the space closer to 10:00 but not being marked until closer to 11:00. Provide accurate time and temperature records or time as a public helath control will not be allowed. (The manager discarded all the items in the cooler and will remake and properly mark the salad items)
  code 590.003(D)/3-501.19-P*** · critical food-safety factorstatus: Pass
• ✓(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: There are multiple repeat violation. Make sure the manager is closely monitoring the temperatures of items especially the items that are included in the variance.
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 20, 2021: 3 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.