Saus Boston

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Labeling of Ingredientscritical
  Inspector note: Label all packaged foods with proper allergen awareness information as discussed
  code 01-3-602.11 B2*** · critical food-safety factorstatus: Pass
• ✓Food Thermometers Provided
  Inspector note: Provide working food thermometers
  code 05-4-302.12* · lower-severity findingstatus: Pass
• ✓PHF's Properly Thawed
  Inspector note: Thawing out raw chicken at room temperature - product was still under 41F - thaw as discussed
  code 06-3-501.13* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Set up sanitizing agent with wiping cloths as discussed during inspection
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 20, 2014: 4 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.