Dig Inn

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: steamtable/chicken pieces 110 degrees/removed and reheated to 165 degrees flank steak 100 degrees/product cooked to 125 degrees before being hot held kale 125 degrees/provide proper temperature of 140 degrees or above/item removed and reheated to 165 degrees sweet potato and broccoli 90 degrees/par cooked and held on top of oven for about 20 min/reheated in oven to 165 degrees
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: beets 50 degrees/provide proper temperature of 41 degrees or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: repair 2 door grill reach in to operate at 41 degrees or below
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Dishwashng Facilities
  Inspector note: 3 bay sink/provide proper set up of wash and rinse bay during cleaning/operator using soap bucket to clean soiled trays low temp/repair sanitizer prime pump/unit should automatically dispense
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: take out orders/provide cover to vent at ceiling
  code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 26, 2018: 5 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.