Cooked?✓
Piattini
October 30, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Meatballs 110F for 40 minutes.Reheat cooked meatballs to proper temperature and hold 140F or above.PIC correcting on site.
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Separation Segregation Cross ContaminationcriticalInspector note: Observed raw mussells stored above ready to eat products.Discontinue.Store all raw items below any ready to eat products.
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer buckets reading above 400PPM.Maintain sanitizer 150-400 PPM.PIC correcting at time of inspection.
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Conformance w/ Approved ProcedurescriticalInspector note: Shell stock tags not on site.PIC states that all tags were disposed during a nightly cleaning.Maintain all shell stock tags in chronological order for at least 90 days.
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Food ProtectionInspector note: Observed bags of fresh bread stored directly on the floor.Maintain all storage at least 6 inches off the floor.
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Food Utensil StorageInspector note: Observed in use utensils for the hot line stored in stagnate water.Discontinue.Store in use utensils clean and dry or in water which is maintained 140f or above changing water when soiled.
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Non-Food Contact Surfaces CleanInspector note: Exterior of flour bulk storage bin soiled.Maintain clean. Provide bin with proper label.
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Installed and MaintainedInspector note: Hand sink at service area leaking from drain pipe.Repair
What changed since the previous inspection?
Compared with Fail on October 23, 2015: 8 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.