✓

Infusions Tea Spa

February 14, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

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

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Checks marked passed

Coolingcritical

Inspector note: There is a large covered container of cooked beef in the basement. The initial temperature was 52F and there was no change after 15 minutes. Provide proper cooling methods to ensure that items cool from 140F to 70F in two hurs and then from 70F to 41F in an additional four hours.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: The tea making equipment is beeing rinsed in the dump sink and handsink but not run through the three comaprtment sink. In use equipment needs to be cleaned and sanitized every four hours.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: There is no handsink in the basement warewashing area. Provide a handsink so employees can properly wash their hands.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: They are using a vacuum sealer for raw meats. Reduced oxygen packaging is a specialized process and needs to be approved by the board of health. (12 packages of 3 oz of pork were discarded)
code M-2-102.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 7, 2014: 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.