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La Neta
August 21, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings2
Failed findings
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Reheating for Hot Holding (P)criticalInspector note: Multiple foods in steam table at 100F- beef chicken pork. Reheated to 170-177F. All food reheated for hot holding must be heated to 165F prior to placing into hot holding. Steam tables are for hot holding not reheating.
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Cooling (P)criticalInspector note: Refried beans cooked previous day in refrigeratot at 55F. Discarded by PIC. Other foods in refrigerator at 41F. Spread out thick foods to cool completely to 70F in two hours and then down to 41F within four more hours.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Retrain staff on proper reheating for hot holding and cooling methods.
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(A )Cooling Methods (Pf)Inspector note: Cooked chorizo in refrigerator in covered plastic container at 115F. Cooked in past hour. Spread out on tray and returned to refrigeration. Cool foods completely to 41F prior to covering.
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Common Name-Working Containers (Pf)Inspector note: Chemical spray bottles without labels. Label all chemicals to prevent contamination.
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Effectiveness-Hair Restraints (C)Inspector note: Food handler observed without hair restraint. Provide hats or hairnets for all food handlers. Corrected on site.
What changed since the previous inspection?
Compared with Fail on September 17, 2024: 2 findings appeared for the first time. 4 findings recurred. 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.