Eat Kitchen

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Chicken cutlet cooked in am holding in open top refridge at 52F.Grilled chicken holding at 50F.Chicken salad at 46F.Mayo at 48F.Bachemal sauce holding at 49F.Please provide all phf at 41F an/or below Please look at unit(46-48F) to determine if set temperature is cold enough.Please also look at production times to allow adequate btime to chill back down before being put out for service.Please monitor controls.Chopped egg in other refridge at 53F.Chicken cutlet at 48F.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Multiple handsinks either bloked by rolling racks or had items in handsink(trash bag and sanitizing buckets.Sanitizer dumped down handsink?).Handsinks are only used for handswashing.Please verify.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer bucket tested at over 400ppm.(Management stated it wasn't checked).Please monitor practices.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: PIC not verifying product temperatures(cold) as evidenced from temperatures during inspection.Please verify all temperature controls and ensure required temperatures.
  code M-2-103.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 23, 2011: 4 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.