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Hungry Traveler

August 18, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: 1) Macaroni & Cheese @ 125f in steam table ensure proper hot hold of 140f or above. Manager reheated to 165f at time of inspection. 2) home fries sitting on counter @ 110f-118f ensure proper hot hold of 140f or above. I had manager voluntarily discard unsafe foods at time of inspection.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Raw shelled eggs @ 50f ensure proper cold hold of 41f or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: food products and equipment stored in hand sink remove to allow access to properly wash hands
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: Manager to review all hot cold and cooking temperatures of all foods in the establishment
code M-2-102.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: coffin freezer in basement not operating repair or replace
code 15-4-202.16* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: no test kit to measure chlorine at establishment
code 17-4-302.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 28, 2014: 6 findings appeared for the first time.

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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.