Sebastians Cafe

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings3

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Chicken panini under hot light holding at 90F in Danger Zone.Review proper procedure and execute.Breakfast sandwich stacked at 130F(Please provide 140F).
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Sushi at 60F in multiple units(Product wasn't checked for proper temperature upon delivery and may be stacked improperly to maintain proper temperature.Product was placed into Walk-in until tempoerature of 41F is met.Salad production highlighted that chicken for ceasar salad was 70F+.Product needs to be placed back into Walk-in until 41F requirement is met.Unsure if this procedure is in place after conversation with management.Sliced turkey piled high in prep open-airrefridge at 60F+.Cooked chicken in open prep refridge 50F+.Chef stated proper Code requirement for controls but staff are not verifying temperatures of product.(HACCP).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer in bucket tested at 0ppm and 3rd bay tested at 400ppm.Provide proper setups with accurate concentrations.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail

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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.