Legal Sea Foods

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The items on the top of the flip top unit are elevated; cheese 47F dressing 50F. Provide proper cold holding of 41F or below. (The temp logs show that the food was in temperature an hour earlier so they were able to chill the items and will monitor the temperature and have the unit repaired)
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
  Inspector note: The high temperature dishwasher is not reaching 160F at the plate. Provide proper temperature to be sure items are being cleaned and sanitized. (The manager realized the booster was not on and once they turned the booster on the stickers changed color and the rinse gauge reached 180F)
  code 590.004/4-501.112-PF** · serious 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.