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J M Curley/Bogie's Place/Wig Shop Lounge

June 10, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

Reheating for Hot Holding (P)critical

Inspector note: Hot holding- cooked beef at 125F cheese sauce at 80F. Both items moved to pans and reheated to over 165F.
code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: No kit or procedures on site. Guidance provided via email.
code 590.002/2-501.11-PF** · serious findingstatus: Fail
Variance Requirement (Pf)

Inspector note: Octopus in reduced oxygen packaging cooking sous vide. Provide recipes procedures equipment specifications etc. to ISD. Discontinue cooking sous vide without a variance from ISD.
code 590.003/3-502.11-PF** · serious findingstatus: Fail
(B) Cooling Methods (C)

Inspector note: Cooked chicken wings place into plastic tubs with lids at 80F. Placed uncovered in walk-in cooler to cool completely.
code 590.003/3-501.15-C* · lower-severity findingstatus: Fail
Toilet Room Receptacle Covered (C)

Inspector note: No covered waste receptacle in employee bathroom. Provide covered bin.
code 590.005/5-501.17-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 20, 2022: 5 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.