✓

Paramount

March 28, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on March 10, 2011: 5 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.