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Nicole's Pizza

June 14, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Sliced ham 51F Sliced salami 50F Sliced turkey 50F Sliced American and Provolone 52F Sliced Roast beef 51F Grape leaves 61F for over 2 hours Unit 54F.Maintain all cold holding 41F or below . PIC voluntarily disposed Sliced ham(1lb) Sliced salami(1lb) Sliced turkey(1lb) sliced americanand provolone(1/2 lb each)Sliced roast beef ( 1/2 lb) Grape leaves(3lb).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC must monitor all repairs cleaning and sanitizing throughout the facility to ensure that proper food safety is in place at all times.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Observed opened can of tomato product stored in original can.Discontinue.Store in food grade containers after opening.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bulk storage bin scoop is broken.Replace
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Compressor covers missing from all upright refrigeration units.Replace/repair • Hand sink surface is cracked in multiple places.Repair • Lower shelf with grill at hot line with rust.Repair/resurface Lower shelf of slicer table rusty.Repair/resurface • Provide proper barrier at handsink to seperate from pizza prep area. • Refrigeration unit at hot line reading 54F and leaking water in the interior.Repair.PIC voluntarily discarded product/will use pizza prep are for refrigeration until repairs are completed.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide working internal thermometers for all refrigeration units
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide proper sanitizer solution at all food production areas throughout establishment.
code 21-3-304.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floors under and around all hot line equipment to remove soils and grease buildup. Clean floor in kitchen and lower prep area with more frequency.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean to remove dust buildup from wall areas and attached duct work around and behind hot line. • Hood sticker expired 5.4.16.Provide proper cleaning from a licensed company.Post new sticker. Clean all hood vents to remove soil and grease buildup. • PIC states that there was a water leak above the establishment that damaged the rear area wall and ceiling next to the pizza oven.Wall has insulation exposed alongside the pizza oven.Repair.PIC was instructed to properly seal the location to prevent any contamination.PIC is correcting at the time of inspection. • Properly seal all exposed holes in the basement prep area walls and ceiling..
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove any unnecessary items from the basement storage area. Clean and organize throughout the establishment.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 5, 2016: 10 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.