Petit Robert Bistro

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: ham @ 46f cooked chicken @ 44f ensure proper cold hold of 41f or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Prevention of Contamination from Handscritical
  Inspector note: chef handling ready to eat products with bare hands properly wash hands and wear gloves when handling ready to eat foods. Had chef discard salad being handled with bare hands
  code 12-3--301.11*** · critical food-safety factorstatus: Fail
• ⚠️Shellstock ID
  Inspector note: Shellstock tags not stored with product store shellstock tags with all products.
  code 01-3-202.18** · serious findingstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: 1) 2 door cold unit running 44f-50f ensure proper cold hold of 41f or below 2) 2 door glass cooler at bar running @ 73f ensure proper cold hold of 41f or below ( no PHF's at time of inspection stored in unit).
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 29, 2013: 4 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.