Petit Robert Bistro

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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.
  code 12-3--301.11*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: hand sink blocked by glass rack in kitchen prep area ensure proper access to properly wash hands.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Shellstock ID
  Inspector note: Shellstock tags not stored with product store shellstock tags with all products.
  code 01-3-202.18** · serious findingstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: 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: Pass

What changed since the previous inspection?

Compared with Fail on June 3, 2013: 4 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.