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Sabroso Taqueria
February 29, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings5
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: Cooked beef inside of the single door oven with a temperature of 107F. Discotninue and ensure all potentially hazardous foods are being maintained at 140F and above. Beef to be reheated to 165F to ensure no bacterial growth.
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Cold HoldingcriticalInspector note: Pico Degayo inside of the 2 door deli style cooler at 49F. Discontinue and ensure all potentially hazardous foods are being maintianed at below 41F prior to being put out for service.
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Separation/Sanitizer CriteriacriticalInspector note: Sanitizer in red bucket registering well over 100ppm at the test strip. Discontinue and ensure all staff have been properly trained on how to set up and test sanitizer.
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PHF's Properly ThawedInspector note: Frozen shrimp observed being defrosted in stagnant water. Discontinue and ensure the proper thawing methods are in place.
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Clean Equipment & Utensils StorageInspector note: Knife observed being stored in between a soiled wall and 3 bay sink. Discontinue and ensure all knives are being stored in clean and protected area's.
Checks marked passed
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and store in a proper sanitizing solution.
What changed since the previous inspection?
Compared with Pass on April 16, 2015: 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.