Rattlesnake Bar And Grill

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings4

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Chicken tender 44F Guacamole 47F Salca 46F. Unit 46F. Maintain at 41F or above.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Handwash sinks at the cooking line blocked with equipment. Keep always accessible.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Wiping cloths sanitizer solution registering QUATs 500ppm. Maintain between 200 and 400ppm-Ok.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: Retrain staff with regard to cold holding and hand washing.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Can opener soiled with dried up debris. Clean and sanitize properly.
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Refrigerating unit at the cooking line registering 46F. Repair to maintain 41F or above.
  code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 31, 2012: 6 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.