✓

Sabroso Taqueria

March 10, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector 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.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector 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.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector 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.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PHF's Properly Thawed

Inspector note: Frozen shrimp observed being defrosted in stagnant water. Discontinue and ensure the proper thawing methods are in place.
code 06-3-501.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector 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.
code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 29, 2016: 5 previous findings did not recur.

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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.