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Priel's Restaurant Pizza & More
May 6, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings13
- critical findings4
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: mgr discarded a 4 gallon opened container of mayo at room temp....product was denatured with bleach...
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Hot HoldingcriticalInspector note: maintain all hotholding foods at 140F or above....
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PIC KnowledgecriticalInspector note: provide a servesafe manager...
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Consumer AdvisoriescriticalInspector note: provide allergin cert... • provide consumer advisory for all menus and menu board...
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Food Contact Surfaces CleanInspector note: clean and sanitize all prep equipment....
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Food Contact Surfaces DesignInspector note: reseal rusty pitted mixer...provide foodgrade containers....replace scored cutting board....
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Non-Food Contact SurfacesInspector note: seal all barewood...repair cabinet restroom door...seal rusty grease trap...
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Non-Food Contact Surfaces CleanInspector note: clean all freezer units and remove frost buildup....clean and degrease all cooking equipment...
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Installed and MaintainedInspector note: repair leaky plumbing at 3 compartment sink....
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Improper Maintenance of FloorsInspector note: clean floor under all equipment...regrout floor tiles as needed...
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: seal hole in ceiling at prep cellar area..
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Fixture's not properly shieldedInspector note: provide light fixture covers...
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Rooms and Equipment VentedInspector note: repair vent. system...
What changed since the previous inspection?
Compared with Fail on September 3, 2013: 9 findings appeared for the first time. 4 findings recurred. 7 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.