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Saus Boston

March 7, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings3

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Failed findings

Coolingcritical

Inspector note: They beef gravy cooling in the refrigerator in a deep container is 65F after five minutes there was no change in temperature. Provide proper cooling methods to be sure that items are cooling properly from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The kitchen manager discarded)
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: They are making kimchi at room temperature this batch was made on March 4th and it's 56F. Provide proper cold holding of 41F during storage or provide an approved HACCP plan for kimchi. (The kitchen manager discarded the kimchi)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Times as a Public Health Controlcritical

Inspector note: The establishment has an approval for time as a public health control but they are not marking the parcooked fries. Follow the procedures in the variance and make sure the items are clearly marked.
code 03-3-501.19*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: There is loose paint on the large mixer. Resurface to remove loose paint.
code 14-4-202.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 28, 2018: 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.