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Shaw's Supermarkets No. 602

June 3, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: 1) chicken nuggets @ 90f-120f ensure proper hot hold of 140f or above. 2) steak tips @ 120f ensure proper hot hold of 140f or above. Manager needs to ensure that all products are being reheated. Chicken nuggets reheated in fryer to 189f-220f at time of inspection.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: 1) cooked chicken @ 50f ensure proper cold hold of 41f or below 2) tuna salad @ 48f ensure proper cold hold of 41f or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: lobster tank with soils and mold-like substance clean to remove
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: 1) cold case @ A La Carte running at 55f with heavy ice build up on unit fan coil ensure proper cold hold of 41f or below. 2) freezer running at 50f ensure proper temperatures in freezer unit. Manager removed product from freezer to refrigeration at time of inspection.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: floor at door of main freezer with heavy ice build up defrost to remove
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 18, 2013: 5 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.