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Ricolombia Restaurant

June 1, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Labeling of Ingredientscritical

Inspector note: Provide and list of ingredients for desert that you serve from behind the counter. If not label each container.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Chicken patties between 123F and 134F. Must be hot held at or above 140F at all times.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Egg wash 46F and cut and boiled potato 64F on ice next to cooking line. Must be cold held at or below 41F. PIC will need to monitor temperatures.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Discontinue to store tongs on handle to the oven. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide a food thermometer for staff to be able to take temperatures of food when in storage or being hot/cold held.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 21, 2016: 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.