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Moody's Delicatessen & Provisions

July 17, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: provide proper temperatures of all cold foods at 41 degrees or below/sliced meats/sauerkraut cold slaw egg mixture/potato salad 48-50 degrees
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: provide clean up kit and written procedures for clean up
code 590.002/2-501.11-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: provide proper quat and chlorine test kit
code 590.004/4-302.14-PF** · serious findingstatus: Fail
Temperature Measuring Devices-Functionality (C)

Inspector note: provide accurate internal thermometers
code 590.004/4-204.112-C* · lower-severity findingstatus: Fail
Cutting Surfaces (C)

Inspector note: resurface worn white cutting boards
code 590.004/4-501.12-C* · lower-severity findingstatus: Fail
Surface Characteristics-Indoor Areas (C)

Inspector note: regrout floor as needed in dishroom and prep areas
code 590.006/6-101.11-C* · lower-severity findingstatus: Fail
Walls and Ceilings Attachments (C)

Inspector note: replace missing ceiling tiles at dishroom
code 590.006/6-201.17-C* · 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.