New Market Pizza & Grill

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings15
• critical findings4

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: meatballs 122 degrees/provide proper temperature of 140 degrees or above/reheat to 165 degrees
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: raw chicken 60 degrees/provide proper temperature of 41 degrees or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: walk in/properly store all raw foods/raw fish stored below raw ground meat
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: certified food manager must train all staff on how to use a metal stem cooks thermometer proper internal cooking temperatures for all foods reheating and cold holding temperatures certified food manager must train all staff on proper use of 3 bay sink mop sink and food prep sink review employee illness policy
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: repair 2 door undercounter to operate at 41 degrees or below
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Food Protection
  Inspector note: remove all cardboard boxes for french fry storage after removing from friolator
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: repair drain plugs at 3 bay sink
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: provide accurate internal thermometers to all reach in units
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: provide chlorine test kit
  code 17-4-302.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: clean top of pizza oven handsink/clean faucet handles
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: provide licensed plumbers report for capacity of hot water tank to maintain hot water at 110 degrees throughout hours of operation upper level/repair leak from ceiling
  code 29-5-201/02.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: hot line handsink/provide refill of paper towels lower restroom/provide covered waste receptacle
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: repair hole in ceiling in upper office area
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail
• ⚠️Inadequate Lighting
  Inspector note: replace burnt out lights in stairway
  code 38-6-303.11* · lower-severity findingstatus: Fail
• ⚠️Premises Maintained
  Inspector note: clean/organize upper restroom
  code 42-6-501.113/.114* · 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.