✓

Sebastian's

February 4, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on January 26, 2010: 4 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.