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Puritan Restaurant

June 12, 2025 · Fail

🪳cooked

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

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Salami 57F / In top reach in across from the grill / Discussed keeping the lid down or using ice as a means to maintain temperature in the summer months / Moved to walk in to cool down.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Sauce in steam holding unit 118F / Ensure sauces are properly reheated on the stove top before transferring to hot holding. Discussed hot holding units do not reheat food. Sauce will be reheated to 165F on the stove
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Food Storage-Preventing Contamination from the Premises (C)

Inspector note: Bag of onions on floor / Elevate at least 6" off of floor
code 590.003/3-305.11-C* · lower-severity findingstatus: Fail
Walls and Ceilings Attachments (C)

Inspector note: Hood vent covers with heavy grease build up especially over fryers / Clean to remove and ensure maintainence in between hood cleanings
code 590.006/6-201.17-C* · lower-severity findingstatus: Fail
Cleaning Frequency and Restrictions (C)

Inspector note: Floors under equipment and along walls in the kitchen and prep areas / Provide a deep clean
code 590.006/6-501.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 7, 2025: 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.