✓

Lincoln Bar & Grill

November 20, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Several items in walk in cooler reading 44-47F for 60-90 min per PIC.Maintain all cold holding 41F or below PIC to move items to alternate unit to cool/hold 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Interior white panel of ice machine observed with built up soils.Clkean to remove soils.
code 22-4-601/602.11** · serious findingstatus: Pass
Food Protection

Inspector note: Items observed stored on walk in unit floor.Discontinue. Properly elevate all items at least 6 inches off the floor.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Walk in refrigeration unit internal temperature reading 45F.Repair.Maintain internal temp 41F or below. PIC has called for service. PIC to move all PHF's into alternate walk in cooler until repairs are complete
code 15-4-202.16* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide working internal thermometer in kitchen 3 door reach in unit.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean vents above cook line & attached wire rack shelving to remove built up soils & dust.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 9, 2018: 6 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.