✓

Freshii

May 5, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Quinoa in the steam table with a temperature of 100F. Discontinue andensure all foods are being maintained at 140F and above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Hand sink observed being blocked with bags of cooked eggs. Discontinue and ensure all hand sinks remain accessible.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Several sauce containers with no labels. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Sliced onions and diced tomatoes with an elevated temperature of 53F. PIC stated the onions and tomatoes were prepared around an hour prior. Discontinue and ensure proper cooling methods are in ppace.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Cooked packaged eggs being stored in hand sink. Discontinue and store all foods in a clean and protected area.
code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 26, 2017: 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.