Moyzilla No. 3

• official resultFail
• resultFail
• inspection typeMobile Food Walk On
• failed findings2
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Rice in cambro on truck at 91F. Must be held at 135F or above- Discarded at time of inspection Noodles in hot holding at 125F for less than 2 hours. Reheated on grill to 162F
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: At the time of inspection water at the handsink has a pink color. Per PIC they are using antifreeze in system to prevent the water from freezing Provide information to the Health Department for the product being used in water system to determine if product is approved for use on food truck
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 30, 2018: 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.