Pier 5 Services Inc.

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked chicken in pan stacked on top of each other holding ontop of oven at 110F.Egg wrap stacked ontop of each other at breakfast area at 120F.Egg sandwich on english muffin at 130F.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Multiple products out of temperature range.Sushi stacked 3 high in open air grab and go refridge at 52F.Chicken salad in same unit at 60F(PLease temp. sushi on arrival.If product isn't 41F or below-refuse delivery.Properly store to maintain product temperature.Product made onsite must be chilled down to 41F or below after production if product rises over 41F.Sliced chicken at service station in open refridge unit at 60F.Cooked chicken at service station in open air refridge at 47F.I temp'd sliced deli turkey in same unit stacked to top of container at 42F(OK).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: Bread rack out with product in customer area without any food protection.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 28, 2010: 1 finding appeared for the first time. 2 findings recurred. 3 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.