Frenchie

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

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Checks marked passed

• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Bar dish machine not testing for sanitizer. Service as needed to ensure dish machine rinses at at least 50ppm chlorine. Use kitchen dish machine to wash/sanitize all glassware.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓(A )Cooling Methods (Pf)
  Inspector note: Cut cooked potatoes cooling in plastic tubs at 98F. Cooked in past hour. Spread potatoes on sheet trays to allow for rapid cooling.
  code 590.003/3-501.15-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 17, 2023: 2 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.