Natalie's Pizza

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings5
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Cut vegetable products within the sandwich unit were at 55 to 60 F. Cut vegetables and potentially hazardous foods must be maintained at or below 41 F.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: During the inspection two fryer baskets and several cleaning brushes were observed within the kitchen hand sink. The sink was also blocked by a portable cart. The sink must be maintained free from utensils and readily accessible to promote frequent hand washing.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: The sandwich unit was not operating properly. The sandwich unit must be repaired so that it maintains an internal product temperature of 41 degrees F or below.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: Clean the sides of the fryer to remove the grease. If the sink basin beside the rear exit is to be utilized to facilitate grease containment and disposal it must be cleaned each day after use.
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Clean the floor beneath the fryer.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 21, 2008: 5 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.