Sebastians Cafe

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

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Salmon holding on warming counter at 120F.Vegetable soup in warmer at 119F Chicken/chile soup at 127.4F.Grilled panini coming off grill at 108F(???).Processes need to be reviewed and proper training for staff as well as follow up to ensure consistency.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Chicken ceasar salad in grab - n -go refridge at 54F Tuna/salmon sushi combo in same unit at 49.6F fresh cut fruit in same unit at 47F. Chicken salad in cold line at 46.6F sliced chicken at 60F and still rising when the chef took out his thermometer.Please ensure all product is 41F and/or below.Processes and equipment will need to be looked at as well as training and follow up for staff.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer in sink tested at 100ppm(???) for quat product that should be 200ppm.
  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.