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Paramount

March 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Sausages at hot hold between 85-127 degrees. Ensure all hot holding is at 140 degrees or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Tuna sliced mozzerella diced ham and sliced turkey at 50 degrees. Ensure all cold holding is at 41 degrees or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Pesticide Usagecritical

Inspector note: Can of insect repellent found in basement. There is no self application of pesticides in a food service establishment.
code 41-7-206.12/.13*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Units running between 45-50 degrees. Repair both units to hold food at 41 degrees or below at all times.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean all walls in dish wash area behind 3 bay sink. Clean and repair wall above entrance to the back kitchen.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 28, 2010: 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.