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Piattini

June 6, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings11
critical findings5

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Failed findings

Coolingcritical

Inspector note: Tomatoes cooked previous to inspection in covered plastic containers on counter at 105F. Ensure products are properly cooled. Reviewed procedure with employees
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Marinara in hot holding unit at 103F. Unit on low. Ensure products are hot held at 140F or above. Unit temperature turned up to high
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Multiple products at cold hold line above 41F. Goat cheese 50F Cut tomatoes 49F. Prepared less than 2 hours prior
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Sanitizer at 3 bay sink below 150ppm quats Sanitizer at low temperature dishwasher below 50ppm chlorine At time of inspection equipment being cleaned. Ensure quats sanitizer is maintained at 200-400ppm and chlorine sanitizer is maintained at 50-100ppm. Corrected at time of inspection
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not properly monitoring cold holding hot holding and sanitizer procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Multiple utensils hanging in kitchen with visible soils . Ensure equipment is properly washed rinsed and sanitized
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Multiple bottles with product throughout kitchen with no labels- Provide
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: 2 buckets with frozen shrimp defrosting in stagnant water- Discontinue Reviewed proper thawing procedures with PIC
code 06-3-501.13* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Cold holding sandwich unit at 58F. Must be maintained at 41F or below. All foods removed at time of inspection and placed in refrigeration at 39F. Make proper repairs
code 15-4-202.16* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Multiple large pots stored on shelving upright- Store inverted
code 24-4-903.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors under and around equipment with soils and debris- Clean
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 6, 2017: 11 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.