✕
Papa-Razzi
January 23, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings3
Failed findings
-
CoolingcriticalInspector note: Sausage/veal patties at 70 degrees F on cooling rack in kitchen. Review proper cooling procedures.
-
Cold HoldingcriticalInspector note: Bruchetta toppings stored at room temperature. Must provide refrigerated storage.
-
Location AccessiblecriticalInspector note: Maintain the hand sinks free from equipment and utensils.
-
Food ProtectionInspector note: Discontinue the storage of salad bowls directly on top of the salad greens. The bottom of the bowl is not cleaned and sanitized between uses.
-
Dishwashng FacilitiesInspector note: Service the dish machine. Wash temperature running at 142 to 143 degrees F as opposed to 150 degrees F. Final rinse was appropriate.
-
Wiping Cloths Clean SanitizeInspector note: Discontinue the use of soiled wiping cloths for anti-slip surfaces for the cutting boards. Store soiled cloths in sanitizer when not in use.
-
Non-Food Contact Surfaces CleanInspector note: Clean the following: interior of the ice cream / dessert freezer and the interior of the dough refrigerator to remove water/condensate.
-
Hand Cleaner Drying Tissue SignageInspector note: Clean the soap dispenser and wall behind the hand station to the left of the cooking line.
What changed since the previous inspection?
Compared with Pass on October 23, 2007: 8 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Back Bay
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.