Emmets/Roxanne's

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

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Checks marked passed

• ✓Coolingcritical
  Inspector note: Containers of mashing potatoes cooling on counter top 119F to 123F . Remove reheat . Apply proper cooling methods. Once temperture reachs 140F refrigerated or hot hold. 42F to 139F is damager zone for food.
  code 03-3-501.14*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw chicken store over corn beef .Remove .Store properly chicken on the bottom. Store food according to the cooking chart.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: Soiled cutting board at prep units . Heavly caked on soils on can opener blade. Clean to remove.
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Food Protection
  Inspector note: Buckets filled with raw onion on floor during prepping. Remove . Store 6inches off the floor.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: Small freezer unit at cookline not operating properly . Repair.
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Dishwashng Facilities
  Inspector note: Temperature Gauge on both bar dishwasher not readly fogged over with condensation inside . Replace gauges.
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: No signage at handsink at bar . Provide
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 4, 2018: 7 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.