Navarrete Restaurant

June 15, 2010 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking w/ Take Out
  • failed findings6
  • critical findings1

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Failed findings

  • Cold Holdingcritical
    Inspector note: Cooked beef with elevated temperature at 48F. PIC stated beef was being prepared from the morning. Ensure all potentially hazardous foods are kept at 40F and below.
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Food Contact Surfaces Design
    Inspector note: Cutting board in kitchen heavily scoared and visibly soiled. Clean to remove or replace.
    code 14-4-202.11* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces
    Inspector note: Gaskets around door of cooler in kitchen in dis-repair. Replace. Light out in upright refrigerator. Repair or replace. Door of coffin style freezer in basement in dis-repair. Repair or replace.
    code 15-4-202.16* · lower-severity findingstatus: Fail
  • Test Kit Provided
    Inspector note: No test kit for 3 bay sink. Provide.
    code 17-4-302.14* · lower-severity findingstatus: Fail
  • Non-Food Contact Surfaces Clean
    Inspector note: Interior of small white freezer with frost build-up. Defrost to remove. Top of knife holder visibly soiled. Clean to remove. Interior of coffin style freezer in baeement with frost build-up. Defrost to remove.
    code 23-4-602.13* · lower-severity findingstatus: Fail
  • Installed and Maintained
    Inspector note: Pipe under front handsink leaking. Repair or replace. 2 Bay sink in kitchen leaking. Repair or replace.
    code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 25, 2010: 6 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.

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