Lincoln Bar & Grill

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on October 10, 2019: 4 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.