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Qdoba Mexican Grill

April 6, 2010 · Fail

🪳cooked

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

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Failed findings

Hot Holdingcritical

Inspector note: Cut chicken in front steam table at 133F.Cut chicken that was observed being prepared in back ranged from 122F-135F in back depending if a temperature on the top or bottom of the pan was taken.Review production practice and remember that when you fall below 140F then product needs to be reheated to 165F.Other foods taken were all at or over 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw ground beef that needs to be cooked to 155F stored over whole roasts of beef that only need to be cooked to 145F(or lower if a Consumer Advisory is posted) and can see from cooked beef onsite that interior middle is pink.Properly store raw proteins according to cooking temperatures to avois cross contamination.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 15, 2008: 2 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.