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Sal's Pizza

December 28, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: They are keeping logs and discarding pizza after four hours but the manger is not sure of they have a variance for time as a public health control. The bbq chicken pizza is 110F and the sausage pepperoni is 78F. Provide proper hot holding of 140F or above or apply for a variance for time as a public health control.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: There are rodent droppings in the basement. The exterminator is only coming in once a month and he is not leaving detailed reports. Provide detailed IPM reports to help eradicate the problem.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Protection

Inspector note: The flour is stored in bags on a low shelf that is less than 6 inches off the ground. Store food products in the dry storage area and in the walk-in at least 6 inches off the ground.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vents are overdue for a cleaning. Have the vents cleaned by a licensed company. The walls in the kitchen and warewashing area are soiled with food debris. Clean to remove. The door to the walk-in cooler is damaged. Repair.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 9, 2015: 4 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.