Saus Boston

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: The french fries are blanched in oil and then stored at room temperature 66F. Provide proper cold holding of 41F or below (items were time stamped so they were allowed to put back in the refrigerator)
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Test Kit Provided
  Inspector note: There are no test strips available for quats sanitizer. Provide.
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: The wiping cloth buckets are setup with less than 150 ppm quats. The buckets were setup in the morning. Change sanitizer every 2 hours and make sure the sanitizer is between the recommended range.
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 12, 2018: 3 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.