Sebastian's

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings4

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Failed findings

• ⚠️Coolingcritical
  Inspector note: Chicken that was cooked this morning was holding in an open air refridgeration unit at 64F.Provide proper practices.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Hot Holdingcritical
  Inspector note: Wraps red bliss potato breakfast sandwich holding under the required 140F hot holding at a range of between 97F-134F on various products tested.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cooked chicken holding at 64F cooked salmon holding at 47F.Provide the required cold holding temperature of 41F and below at all times during operation.If product rises above required temperature during prep then chill down before being put out for service.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer tested in the 3bay was reading at 300ppm minimum.Provide manufacturers instructions on the proper efficacy(range) of product.Most quats - not all - will run at 200ppm.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 5, 2009: 4 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.