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Mediterranean Grill

April 2, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Coolingcritical

Inspector note: Verify that products are cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. 1) Chicken cooked earlier in the day and cooled to be placed on the salads is 60F. 2) The eggplant and hummus made that morning are covered and placed in the reach-in coolers. Provide proper cooling methods. 3) Gyro on the spit is 120F the beef is going to be cooked and then cut and placed in the fridge and reheated to order. Verify that temperatures are being met.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: The manager does not have his allergen training certificate. Provide an allergen trained foodservice manager. There are no allergen warnings on the printed menu. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The bathroom vent is dusty. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 28, 2011: 3 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.