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Red Eyed Pig

January 11, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Temp of shredded pork in hot hold unit 124F (should be 140F or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide full ingredient labels for packaged food products
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Handling of Food & Ice

Inspector note: Basement Provide scoop with handle to from barrel
code 09-3-301.11(C)* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide visible thermometer for 2 door prep reach in.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Keep wiping cloths in sanitizer
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean grill and plumbing at rear of grill.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Refill soap dispenser at hand sink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 8, 2016: 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.