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Pueblo Viejo

October 24, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooking Line-Roasted Chicken for serving to order after reheating it left outside in room temperature registered 85F. PIC stated it had been left there for about 45 minutes and placed it at the refrigerator. Maintain PHFs at 140F or above or 41F or below.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: High Temp Dish Machine registered 168F as Final Rinse. Repair to maintain between 180F-194F.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Bulk food items containers without proper labeling. Provide.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Plastic bawl used in addition to handled scoops to dispense bulk food items. Discontiue. Use handled utensils/scoops only.
code 14-4-202.11* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: Outside area where the grease tank is located soiled with grease. Clean properly.
code 34-5-501.111/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 10, 2016: 5 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.