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Saltie Girl

January 3, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

Failed findings

Food Contact Surfaces Cleancritical

Inspector note: At time of inspection equipment being washed in high temperature diswasher with rinse temperature below 180F. Properly wash/ rinse/ sanitize equipment
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Multiple cutting boards throught heavily soiled and scored- Properly repair or replace Cup being used as scoop at bar- Replace with handled scoop
code 14-4-202.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: High temperature dishwasher rinsing at 120-130F. Ensure rinse on high temperature machine is maintained at 180-194F. PIC discontinued use and contacted Ecolab for repairs. Use 3 bay with quats sanitizer at 200-400ppm until proper repairs are made
code 16-4-501.11/.15* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on November 23, 2015: 2 findings appeared for the first time. 1 finding recurred. 7 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.