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Flik @ Fidelity Investments

June 9, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: 1) lunch meats at 46f ensure proper cold hold of 41f or below ( chef chikked all products to 37f in walk-in freezer)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: 1) unit 8 running at 45f repair to read 41f or below to ensure proper cold holding
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 1) interior cabinet of fryer with grease build up clean to remove
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Good Hygienic Practicescritical

Inspector note: 1) employees eating at ware washing area discontinue practice and designate employee eating area (chef spoke to employees immediately and addressed issue)
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: 1) no hand towels at hand sink provide
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

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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.