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Marco Polo

October 29, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Chicken Kabob.........110 degrees F. Provide proper hot holding temperature of 140 defrees F. Product was reheated to 165 degrees F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: provide proper storage of bulk foods. Keep items in a covered and if needed labeled container.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: repair walk in freezer door to ensure that the door closed properly.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide proper storage of all wiping cloths. Keep in a sanitizing solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: remove cardboard from floor area of walk in freezer.
code 36-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 14, 2012: 2 findings appeared for the first time. 3 findings recurred.

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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.