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Saus Boston

October 24, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The cheese sauce in the hot holding steam table is 130F and another sauce is 117F. Provide proper hot holding of 135F or above and make sure items made on site are being reheated to 165F before they are held on the steam table at 135F.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Approved System and Cleanable Fixtures (P)critical

Inspector note: There are lines draining into the prep sink. Provide proper drainage.
code 590.005/5-202.11-P*** · critical food-safety factorstatus: Fail
Where to Wash (Pf)

Inspector note: The handsink is broken and employees are washing their hands in the prep sink. Train employees to properly wash their hands (a temporary handsink was setup to wash their hands)
code 590.002/2-301.15-PF** · serious findingstatus: Fail
Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector note: There is no kit or procedure available to clean up an accident. Provide.
code 590.002/2-501.11-PF** · serious findingstatus: Fail
Handwashing Sinks-Numbers and Capacities (Pf)

Inspector note: The handwash sink in the prep kitchen is broken. Repair.
code 590.005/5-203.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 14, 2019: 5 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.