Miel Brasserie

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings2

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Failed findings

• ⚠️Coolingcritical
  Inspector note: The clam chowder in the walk-in cooler is 47-48F in the center and 42F-43F along the edges. Review cooling techniques and make sure items are cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: The undercounter refrigerator at the back of the cooking line is not working properly. The scallops are 48F and the mustard is 47F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 28, 2011: 2 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.