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Ernestos Pizza

October 16, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: The spicnach and tomato pizza out for service is 71F. They are using charts and discarding pizza after two hours but they have no approved variance for time as a public health control. Provide proper hot holding of 140F or a variance for time as a public health control. (left handouts for the owner)
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: They have a two comprtment sink but a regular quats sanitizer setup. Provide a two compartment sink no rinse detergent/sanitizer or install a three bay sink.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: There are mouse droppings along the floor of the basement. Clean all droppings and provide integrated pest managment reports showing the plan for eliminating the rodents in the establishment. The door to the basement is not rodent proof. Provide a rodent proof door and seal the basement to prevent pest entry.
code 35-6-501.111/.115** · serious findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: The wiping cloths are stored in less than 200 ppm quats. Provie proper sanitizer level for wiping cloths.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 17, 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.