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Harry O's

October 23, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Cold Holding temperatures need to be maintained at 4l degrees or below .Sliced Ham 48f Cheese 51 f discarded by manager
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Not sanitizing equipment and utensils properly
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean dough press and can opener
code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: Provide Pest company's report including action plan and recommendations for the removal of Rodents in the establishmentRemove open bait from basement floor.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Replace warn cutting boards throughout the establishment
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Maintain refrigerated units at 41F . Units 42F and 52F degrees. • Provide bulk food bens with corers for dry goods and supplies stored in the basement to protect from damage from rodents • Repair front counter around steam table. where top surface has worn away
code 15-4-202.16* · lower-severity findingstatus: Fail
Three Compartment Sink

Inspector note: Repair leaking 3 Compartment Sink - Pipes leaking unable to use Sinks properly
code 16-4-301.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove all debris from dry storage area.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

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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.