✓

Saus Boston

October 30, 2019 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

(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: Pass
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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on October 24, 2019: 5 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.