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Pollo Campero

January 19, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Food Contact Surfaces Cleancritical

Inspector note: Low Temp Dish Machine not registering any level of sanitizer (chlorine). Repair to maintain between 50-100ppm. PIC called repair company. Sanitizing step will be performed at three bay sink until repairs take place.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Knifes stored soiled on the magnetic strip. Clean and sanitize properly.
code 22-4-601/602.11** · serious findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash cycle temperature at the low temp dish machine registered 105F. Repair to maintain a minimum of 120F as described in manufacturer's specifications.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood vent sticker expired in November. Provide a current one.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 8, 2016: 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.