✓

Fresh Food Generation

May 15, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeMobile Food Walk On
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on May 5, 2015: 4 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.