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El Pelon

February 21, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Hot Holding Unit Serving Line- Chicken 120F. PIC stated it has been there for 30 minutes and placed it for re-heating on the griddle. Maintain at 140F or above . Re-heat properly before placing for hot holding.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Bag of onions stored on the floor. Elevate 6 inches or above.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Cutting board at the cooking line heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Observed rinse step not being perfomed properly. Also observed sanitizing solution with pieces of lettuce and other debris. Perform proper warewashing and change the water as needed.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 5, 2018: 4 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.