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Pete's Seafood
June 1, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings1
Failed findings
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Cold HoldingcriticalInspector note: Raw chicken and shaved steak at 49F. Discontinue and ensure all potentially hazardous foods are maintained at 40F and below.
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Food Contact Surfaces DesignInspector note: Metal bowl being used to dispense flour. Discontinue and use a handeled scoop to prevent contamination from hands. Sponge being used at 3 bay sink. Discontinue and use appropriate equipment.
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Non-Food Contact SurfacesInspector note: Small 3 door cooler registering at 45F. Discontinue use unless able to maintainat temperature of 40F and below.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths left out on counters. Discontinue and use appropriate sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Storage racks of walk-in cooler visibly soiled. Clean to remove. Top of knife holder visibly soiled. Clean to remove.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels at hand sink in kitchen area. Provide.
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Improper Maintenance of FloorsInspector note: Excess water on basement floor. Clean to remove.
What changed since the previous inspection?
Compared with Fail on January 6, 2010: 5 findings appeared for the first time. 2 findings recurred. 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.