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Petit Robert Bistro

April 30, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Coolingcritical

Inspector note: Sauces cooked the previous evening and cooling in deep containers are 51F. Provide proper cooling methods andverify that items cool from 140F to 70F in 2 hours and then from 70F to 41F in an additional 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Knives are stored in between equipment. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Prep tables are tired with cardboard. Remove to provide a smooth cleanable durable surface.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 21, 2009: 3 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.