✓

Sals Lunch

June 20, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: IN LOW REACH-IN--INSERT PANS--store food at 41 degrees or less-at inspection tuna salad tested at 49 degrees--
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: do not store any items in the hand sink ( white plastic bucket ) to keep the hand sink accessibile for hand washing--
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Non-Food Contact Surfaces

Inspector note: OVER FRONT DOOR--clean the box / vent of grease ( outside of vent )--
code 15-4-202.16* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: arFRONT OF THE COUNTER--clean the vent and hole behind the vent of dust & grime--clean the front of the 3 stainless draws--clean the microwave inside & outside-
code 23-4-602.13* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: provide single use towels ( paper towels ) at hand sink--
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: KITCHEN-clean the black & white tile floor of built up grime-including under the red table ( holding the slicer ) -and clean the floor in the seating area of built up grime--clean the floor behind the counter of built up grime--clean the floor behind the icecream treats freezer--
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 11, 2008: 6 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.