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Rox Diner

June 8, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Susage hot held between 117F and 123F. Must be kept above 140F at all times.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Egg wash 50F sliced cheese 52F. Keep hood top down on refrigerator on right side. If temperature do not inprove have unit serviced.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Discontinue to use cell phone on cookline.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide labels for all food containers that do not have them. On cookline containers of nuts and in basement sugar.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Monitor refrigerator of the left side. Thermometer read 52F. Remove product and have serviced if does not inprove.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: General cleaning of the shelves in the kitchen area of visible dust buid up. Clean interior of refrigerators and freezers of dry food and ice build up.
code 23-4-602.13* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: Loose trash and debris in rear. Clean to remove.
code 34-5-501.111/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 18, 2015: 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.