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Shaw's Supermarkets No. 602

February 6, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings13
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: meatloaf 131 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: packaged sushi 47 degrees/provide proper temperature of 41 degrees or below parfait 47 degrees/provide proper temperature of 41 degrees or below cold self service chicken breast 45 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: packaged sushi/provide proper consumer advisory label
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: clean/sanitize all knives in knife rack
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: salad bar/provide proper placement of serving utensils as handle should not come into contact with food remove uncoverded pizza from top shelf near sneeze gaurd prepared food storage/store all opened bulk food bags in covered containers prepared foods/store all pots inverted salad prep walk in/store all paper products 6 inches off floor
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: provide proper drying rack for cutting boards prepared foods dishroom handsink/repair towel dispenser
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: prepared foods/provide proper set up of 3 bay sink and logo plate for temperature requirements at pot washer repair sanitation pump to bakery 3 bay sink
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: prepared foods/provide accurate internal thermometers to register 41 degrees or below
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean dust from interior of all display case condensors prepared foods/clean interior/exterior of all reach in units/cabinets and prep tables clean exterior of towel dispenser clean exterior top of pot washer
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: bakery handsink/repair/adjust mixing valve to provide proper flow of hot water
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: prepared foods area/salad prep reach in/clean floor area and floor drains clean floor area under olive display produce prep/clean floor area
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: prepared foods/repair all loose wall molding prepared foods/clean walls prepared foods/clean walk in condensor and ceiling vents and tiles in dishroom to remove dust all walk in units/clean dust from condensors clean dust from all ceiling vents and tiles deli walk in/repair damaged wall molding
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: hot line/replace all burnt out lights salad walk in/meat walk in/replace burnt out light
code 38-6-303.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 11, 2013: 13 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.