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Joe V's

December 12, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Shrimp at 45 F Raw chicken at 45f supply proper cold hold of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Unit running at 45f to 50f ensure 41 f or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 1) Top of pizza ovens with debris clean to Remove. 2) shelving at Register areas with dusts and debris clean to Remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Spatula stored between equipment store clean and dry.
code 24-4-903.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No signage or hand towels at hand sink. Supply
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: floors under racks with debris clean to Remove
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: Wall above Racks in disrepair Repair.
code 37-6-201.11* · lower-severity findingstatus: Fail

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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.