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Lincoln Bar & Grill

October 10, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
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: Cooked chicken 73F for 30 minutes per PIC.Maintain cold holding 41F or below Discussed cooling procedures with the chef on site Chef to remove to cool/hold 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Food Temperature Measuring Devices (Pf)

Inspector note: Provide metal stem food thermometer on site. (temperatures taken using inspectors thermometer)
code 590.004/4-302.12-PF** · serious findingstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Inspector note: Upon inspection there was no sanitizer set up.Ensure proper sanitizer is set up with wiping clothes at all work/prep stations. PIC correcting
code 590.004/4-501.114-PF** · serious findingstatus: Fail
Good Repair and Proper Adjustment-Equipment (C)

Inspector note: Commercial sanitizer dispenser at the 3 bay sink not operating.Repair
code 590.004/4-501.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 20, 2018: 4 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.