New Jumbo Seafood

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings2

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cold hold of cut vegetables and bean sprouts sitiing on counter @ 50f-55f ensure proper cold hold of 41f or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked Chicken on counter @ 108f ensure proper hot hold of 135f or above
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Wiping Cloths Use Limitation (C)
  Inspector note: wiping clothes stored on counter store in sanitizer at proper ppm's
  code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
• ⚠️Equipment Food-Contact Surfaces and Utensils-Frequency (C)
  Inspector note: Lobster fish and shrimp tanks with interior soils and build up clean to remove
  code 590.004/4-602.11-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Shelving units in walk-in in basment with heavy soils clean to remove or replace
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: 1) Hood vents with haevy grease build up clean to remove 2) Walls in main walk-in in basement with haevy soils clean to remove
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 27, 2018: 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.