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Quality Mart

October 15, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Cold Holding Unit Retail Area- Ham and Cheese Sandwich 53F Roast Beef sandwich 50F. PIC voluntarily discarded food out of temperature. Sandwich prep Area- Cooked Chicken 53F Cooked Steak 54F Cooked Pork 54F. PIC voluntarily discarded food out of temperature and removed all other food. Called the repair company.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink at the deli area used to store soiled containers. PIC removed it. Use for hand wash only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Slicer with dried food debris. Clean and sanitize properly.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Deli Area - Refrigerating unit 48F. Repair to maintain 41F or below.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Thermometers Provided

Inspector note: No food thermometers on site. Provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Bag of ononions on the ground at the deli area. Elevate 6 inches or above.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Three Compartment Sink

Inspector note: Dishes stored to be drained inside the sanitizer bay. Air Dry on the dry rack or provide additional dry racks.
code 16-4-301.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 29, 2013: 7 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.