Sam & Anne's Deli

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings4

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Calzone/spinach pie without means of temperature control at74F.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Tuna in refridge at 50F.Deli turkey piled high in open air refridge at 55F.PIC can't explain temperature control requirement or proper procedure for corrective action.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Hot and Cold Watercritical
  Inspector note: No hot water at front handsink at service line(CFM/PIC states that its because the sink in back is being utilized and because its at the end of day.Neither reason is valid.Provide proper hot running water at all times during day that establishment is being utilized(Ensure tank is of sufficient capacity).
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: CFM/PIC not performing rerquired duties as evidenced by improper practices during Inspection and lack of knowledge from both PIC/CFM on calibration of thermometer time/temperature controls for cooking cooling reheating and Danger Zone parameters.PICD/CFM didn't know how to properly test sanitizer in sink.I couldn't determine whether or not a Consumer Advisory is needed because PIC/CFM couldn't explain cooking temperatures for product on his own Menu.The PIC/CFM didn't know any information concerning the Employee Health policy as it relates to thne Food Codes(The Codes are not onsite.I can't even have him refer to the resource for guidance).Due to the fundamental lack of proper food safety principles and prqactices observed taking place and the loss of knowledge from the CFM a recertification needs to occur immediately.Provide documentation that a full time employee has signed up for an upcoming class.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: CFM/PIC wrapping cooked chicken and rice at 115F 117F in plastic bags in back prep area.CFM/PIC can't explain proper time/temperature requirement for cooling foods and isn't following proper procedures.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: Sticker on hot line hood reads that it was last serviced 6-09.It was due for follow-up service in Sept.09.?????????Refer to Fire Dept.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 30, 2009: 6 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.