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Papa-Razzi

October 9, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings4

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Failed findings

Coolingcritical

Inspector note: Cooked chicken on cooling rack at 68 degrees F. Provide Proper cooling and review procedures with Staff
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: cooked chicken set beneath range on shelf at seventy degrees F. Provide proper cold holding.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Dishwasher rinsing pots and cleaning bulk debris from Saute pans without proper washing and Sanitization. Review proper Sanitization and cleaning procedures with staff. Glass machine at bar not properly sanitizing. Repair.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Staff using hand Sinh to fill pots / non has d washing purposes. Restrict use to hand washing.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Dishwashng Facilities

Inspector note: Review proper operation and Set up of glass machine with bar Tender. Unit not properly sanitizing glassware
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clear the sides of cooking equipment along main Line to remove food soil.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: clean the floor beneath The cooking equipment.
code 36-6-501.11-.12* · 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.