Paddy O's

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings7
• critical findings2

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Failed findings

• ⚠️Reheatingcritical
  Inspector note: Provide proper method of reheating all PHF's. Properly reheat all clam chowder to 165F.
  code 03-3-403.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Provide proper chlorine reading to low temp dishwaher at bar area.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Provide proper internal temperature to 2 door refrigerator in kitchen area. Maintain at 41F or below at all times.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Food Thermometers Provided
  Inspector note: Provide proper metal stem food thermometers for all food prep personnel.
  code 05-4-302.12* · lower-severity findingstatus: Fail
• ⚠️PHF's Properly Thawed
  Inspector note: Provide proper method of defrosting all potentially hazardous food products.
  code 06-3-501.13* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: Provide proper chlorine test kit for low temp dishwasher at bar area.
  code 17-4-302.14* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: Provide proper handwash signage in employee/public restrooms.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 7, 2009: 7 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.