Fresh Food Generation

• official resultFail
• resultFail
• inspection typeMobile Food Walk On
• failed findings4
• critical findings2

← Back to the current restaurant page

Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: 2 quarts of bean stew temperature 50F. Disposed of. • Chicken empanada 115F Beef empanada 107F Kale 45F Bean stew 47F. Empanadas left at room temperature for 20 minutes. PIC reheated to proper temperature.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: PIC not monitoring hot holding temperatures and cold holding temperatures. Ensure hot foods at 141F or above. Ensure cold foods at 41F or below. Clean and sanitize equipment with proper frequency as reviewed. Provide allergen statement for menu board. CFPM is allergen trained. Provide hawkers & peddlers license.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Unit temperature reading at 52F at reach in below rice cooker.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Food Protection
  Inspector note: Cookiing oil being stored on floor. Elevate 6" of higher off floor.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 22, 2014: 4 findings appeared for the first time.

Browse this restaurant's inspections

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.