Shaw's Supermarkets No. 602

• official resultPass
• resultPass
• inspection typeRetail Food
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Sausage at 110F hashbrown at 111F.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Chicken salad at 46F Pasta at 46F Rice dish at 46F(salad bar items).Salmon cakes at Deli 50F.Crab cakes at 52F(Deli).Cooked shrimp at Seafood bar at48F 46F(various product temp'd).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Cleancritical
  Inspector note: Staff observed only washing pans and rinsing with water.No sanitizer used.
  code 20-4-703.11*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: handsink blocked with store carriages buckets.Remove.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: Food prep taken place at 3bay sink with dirty dishes in and at sink.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Food Contact Surfaces Design
  Inspector note: ice unit at seafood(interior and exterior).
  code 14-4-202.11* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: Entire warewashing area.Wall behind ice unit and 3 bay sink.(seafood).
  code 23-4-602.13* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: Plumbing to handsink in meatroom.
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 10, 2008: 8 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.