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Legal Seafoods

June 23, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Sour cream at 58F potato wedges at 51F potato wrapped in bacon at 47.4F shredded cheese at 50.5F and stuffed flounder at 51F.There were numerous other product tested at lower temperatures(42-44F).Only a few items tested met the requirement at 41F or below.They were all at cold prep station at were at 39F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Multiple handsinks observed storing items in(defrosting) or staff washing pitchers at????????Please train
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer tested in 3bay sink at 0ppm.Staff observed taking pan out of sink for use.Staff at dishroom also stated sheet pans that were stored on floor were dirty but proceeded to go put away with clean pans on shelving????Please provide proper training.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths lying on shelving throughout.
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water at various handsinks tested was too hot 126F+.All handsinks need to register at 110F(plus/minus a few degrees).
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 27, 2010: 5 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.