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La Parrilla
July 23, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings6
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Items in lift top refrigeration unit at 51F. Products placed in unit less than 2 hours prior to the inspection per the PIC. Unit is not properly holding at 41F or below. All products removed and placed in refrigeration at 41F or below
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: Quats sanitizer set up in 3 bay sink with a reading of 0ppm- Maintain sanitizer at 200-400ppm
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Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)Inspector note: Numerous containers of products in refrigeration with no labels- production/discard dates
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Cooling Heating and Holding Capacities-Equipment (Pf)Inspector note: Lift top refrigeration at cooklinewith a temperature of 55F Discontinue use- repair/replace
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Sponges Use Limitation (C)Inspector note: Sponges in use at 3 bay sink- Discontinue
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Nonfood Contact Surfaces (C)Inspector note: Hood filters and wall along prep area with dust buildup- Clean
What changed since the previous inspection?
Compared with Pass on May 5, 2021: 6 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.