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Jane's Salad & Buffet

October 13, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

Failed findings

Hot Holdingcritical

Inspector note: Cooked pork dumplings with a temperarture of 115F. Discontinue and ensure all potentially hazardous foods are being maintained at above 140F. PIC to reheat dumplings to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked chicken and lobster salad with elevated temperatures of approximately 50F. Disconitnue and ensure proper cooling methods are in place. Foods were removed at the time of the inspection.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Individual propane burners being used in the main kitchen area. Discontinue the use of any propane burners.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Rubber matt being used near the storage rack visibly soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Hood and Ventilation Tags with a past expiration date of Sept. 17 2016. Provide up to date tags prior to the re-inspection date. Referral being made to the City of Boston Fire Department for expired tags.
code 37-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on May 5, 2016: 3 findings appeared for the first time. 2 findings recurred. 9 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.