Frenchie

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Items on top of the production line elevated in temperature. Ham 60F potato 58F. Person in charge discarded. Ensure cold holding at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Shucked Shellfish Packaging and Identification (Pf)
  Inspector note: Oysters on production line with no shell tags in or around container. Person in charge corrected on site. Shell tags obsevred being held for 90 days on site. Ensure shell fish are properly identified.
  code 590.003/3-202.17-PF** · serious findingstatus: Pass
• ✓Effectiveness-Hair Restraints (C)
  Inspector note: Employee on production line observed with no hair restraint. Provide.
  code 590.002/2-402.11-C* · lower-severity findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Floor in basement is soiled with food debris. Clean to remove.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
• ✓Handwashing Signage (C)
  Inspector note: No hand wash only signage on production line hand sink. Corrected on site.
  code 590.006/6-301.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 2, 2024: 5 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.