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Savenor's Market

November 21, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings3
critical findings1

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Failed findings

Number Convenientcritical

Inspector note: cheese station/provide proper handwashing station
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: provide proper hot holding case for cooked meatballs and chickens to hot hold at 140 degrees or above
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: remove cardboard and wax paper from shelving/provide food service grade shelving
code 15-4-202.16* · lower-severity findingstatus: Fail

Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: provide proper storage of raw eggs on lower shelving in walk in
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: clean/sanitize meat saw clean interior of ice machine/seal hole inside unit to cover insulation
code 22-4-601/602.11** · serious findingstatus: Pass
Food Container Labels

Inspector note: properly label all bulk food containers
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: retail/properly store all fruits/produce 6 inches off floor all delivered foods must be stored in store not at outdoor loading dock
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: cheese station and meat room/resurface/replace worn white/yellow cutting boards
code 14-4-202.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: 3 bay sink/provide proper set up of sink and 3rd drain plug
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: 2 door cheese station/provide internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: provide new quat test kit with guide
code 17-4-302.14* · lower-severity findingstatus: Pass
Improper Storage of Re-usable Utensils

Inspector note: 3 bay sink/provide proper storage of all knives
code 24-4-904.11AB* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: meat room/clean dust from all ceiling vents clean walls throughout meat room • replace damaged wall tile at handsink clean/sanitize all black electrical cords
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Inadequate Lighting

Inspector note: storage rooms/replace burnt out lights
code 38-6-303.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: cheese station/clean/organize all shelving storage rooms/clean/organize and provide proper storage of employee clothing
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 14, 2013: 3 findings recurred. 12 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.