Oliveira's Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings3

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Hard boiled eggs on buffet line 50F / Eggs were removed to cool down. Ensure proper cold holding temperatures of 41F or below at all times.
  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: Fried fish on buffet line 112F / Fish removed to be re-heated. Ensure proper hot holding temperatures of 135F or above at all times.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Low temperature dish machine - sanitizer not registering / Repair to provide 50ppm of chlorine.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
• ⚠️Sanitizing Solutions Testing Devices (Pf)
  Inspector note: No test kits on site for the low temperature dish machine. I was able to test the machine with my own test kit / Provide a test kit for the chlorine dish machine
  code 590.004/4-302.14-PF** · serious findingstatus: Fail
• ⚠️Outer Openings Protected (C)
  Inspector note: Screen in dish room ripped off of door allowing for fly entry. Repair screen or keep back door closed.
  code 590.006/6-202.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 5, 2019: 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.