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Manulife

May 7, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: 1) turkey meatloaf at 130f ensure proper hot hold of 140f or above 2) lasagna at 130f ensure hot hold of 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: 1) knives stored in rack with old soils clean to remove and store clean and dry
code 22-4-601/602.11** · serious findingstatus: Fail
Dishwashng Facilities

Inspector note: 1) wash guage not operating properly repair... (rinse cycle at 193f)
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 1) interior of freezer with spills clean to remove 2) panini machine with carbon build up clean to remove
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: 1) no paper towels at hand sink supply
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: 1) hood and vents with grease build up clean to remove 2) hood and vents with grease build up clean to remove
code 37-6-501.11-.12* · lower-severity 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.