Cooked?
J. Pace & Son Downtown Inc.
- resultPass
- critical violations0
- last inspectedNovember 8, 2010
- address1 Federal St, Boston 02110
Is J. Pace & Son Downtown Inc. clean?
J. Pace & Son Downtown Inc. is currently Pass from Boston Inspectional Services, Health Division, from an inspection on November 8, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at J. Pace & Son Downtown Inc.?
These are the violations recorded at the most recent inspection on November 8, 2010, in plain English, with the city's own wording underneath.
- ⚠️Hot Holding • Stuffed shells holding at 135F in kitchen(chef turned down table but didn't necessarily monitor food product temperature(?????)Sauasage caciatore at service line was 111.7F.Chicken cutlet strips sitting on cutting board area of cold sandwich station at 95.5F(????????).Cut chicken in sandwich station above 50F(???????).PIC must verify temperatures.PIC states that product stays alittle warm(????Customers don't like the product cold?????????).PIC must follow required codes.Hot foods hot at 140F or above and cold foods cold at 41F and/or below.At some point in the future when the proper food safety training is in place the establishment may want to pursue using Time as a Public Health Control for specific product.criticalHot Holding • Stuffed shells holding at 135F in kitchen(chef turned down table but didn't necessarily monitor food product temperature(?????)Sauasage caciatore at service line was 111.7F.Chicken cutlet strips sitting on cutting board area of cold sandwich station at 95.5F(????????).Cut chicken in sandwich station above 50F(???????).PIC must verify temperatures.PIC states that product stays alittle warm(????Customers don't like the product cold?????????).PIC must follow required codes.Hot foods hot at 140F or above and cold foods cold at 41F and/or below.At some point in the future when the proper food safety training is in place the establishment may want to pursue using Time as a Public Health Control for specific product.
- ⚠️Inadequate Facilities/Cooling Methods • Cooked cut up chicken covered in Walk-in at 68.7F.Provide proper cooling procedures.Inadequate Facilities/Cooling Methods • Cooked cut up chicken covered in Walk-in at 68.7F.Provide proper cooling procedures.
- ⚠️Separation Segregation Cross Contamination • Raw salmon stored over vegetables in Walk-in.PIC/staff want to explain that the product just came in.The storage practice is wrong!Please set up proper procedures to accomodate the many inconvienent interruptions that occur throughout the aily operation.These are called standard operating procedures(Thankyou!!).criticalSeparation Segregation Cross Contamination • Raw salmon stored over vegetables in Walk-in.PIC/staff want to explain that the product just came in.The storage practice is wrong!Please set up proper procedures to accomodate the many inconvienent interruptions that occur throughout the aily operation.These are called standard operating procedures(Thankyou!!).
- ⚠️Wiping Cloths Clean Sanitize • Wiping cloths lying on shelving throughout(sanitizer not available in some prep areas)>Provide proper buckets of sanitizer in all areas to store cloths in.Wiping Cloths Clean Sanitize • Wiping cloths lying on shelving throughout(sanitizer not available in some prep areas)>Provide proper buckets of sanitizer in all areas to store cloths in.
- ⚠️Separation/Sanitizer Criteria • Chlorine sanitizer set up by staff at a concentration over 200ppm.Staff didn't check efficacy rate of sanitizer to ensure proper criteria.Only at the request during the Inspection did the chef verify.I had to explain to dilute the product.Please have the certified food handler set up proper procedures.criticalSeparation/Sanitizer Criteria • Chlorine sanitizer set up by staff at a concentration over 200ppm.Staff didn't check efficacy rate of sanitizer to ensure proper criteria.Only at the request during the Inspection did the chef verify.I had to explain to dilute the product.Please have the certified food handler set up proper procedures.
When was J. Pace & Son Downtown Inc. last inspected?
J. Pace & Son Downtown Inc. has 12 inspections on record going back to February 29, 2008.
| date | result | score |
|---|---|---|
| June 13, 2022 | — | |
| December 30, 2012 | — | |
| November 8, 2010 | Pass | |
| October 20, 2010 | Fail | |
| March 1, 2010 | Pass | |
| February 22, 2010 | Fail | |
| October 28, 2009 | Pass | |
| October 21, 2009 | Fail | |
| January 13, 2009 | Pass | |
| January 6, 2009 | Fail | |
| March 7, 2008 | Pass | |
| February 29, 2008 | Fail |
J. Pace & Son Downtown Inc. vs Downtown
Downtown runs 90% clean across 1,016 tracked restaurants — 866 clean, 53 mid, 42 cooked.
Against the 1,016 spots Cooked tracks in Downtown, this one comes out cleaner than 10% of them.
Other spots in Downtown
How Boston grades restaurants
Boston reports inspections as a pass or a fail, with no score and no letter. What separates a bad fail from a trivial one is the violation severity ladder: a single star is a minor issue, two stars is more serious, and three stars marks a critical foodborne-illness risk factor — temperature abuse, bad handwashing, cross-contamination. A restaurant can fail on paperwork alone, which is not the same as failing on food safety. Cooked splits Boston fails accordingly: a fail with a three-star violation reads cooked, a fail on minor items only reads mid.
Source: Boston Inspectional Services, Health Division via Analyze Boston. Cooked refreshes this data daily — this listing's most recent inspection is dated November 8, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.