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Paramount

March 6, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

Failed findings

Cold Holdingcritical

Inspector note: Salad Station: Cheese 50F Turkey 50F Hamburger 45F. Provide proper cold holding of 41 F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Compliance w/Employee Health Policycritical

Inspector note: Manager was unaware of employee illness policy. Provide.
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Basement: Bulk food containers are not labeled. Label all bulk food containers.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Two Door Undercounts Unit: Cooked chicken is cooling in tightly covered plastic container. Properly cool PHF's.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Dry wiping cloths are used to wipe down cutting boards on the cooking line and Sani Wipes are used in other areas. Store cloths in a bucket of sanitizer and stop using sani-wipes pending approval.
code 21-3-304.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Cooking Line: Hood vent is missing filters. Provide.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 25, 2007: 5 findings appeared for the first time. 1 finding recurred. 13 previous findings did not recur.

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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.