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Shaw's Supermarkets No. 602

September 29, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings12
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: sandwich display case/tuna sandwich 46 degrees/provide proper temperature of 41 degrees or below pizza prep/ranch chicken 50 degrees/provide propertemperature of 41 degrees or below prepared foods display case/haddock 50 degrees/provide proper temperature of 41degrees or below salad bar/tuna and seafood salad/49 degrees/provide prooer temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: meat room/clean sanitize knives
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: pizza prep/provide proper storage of grated cheese under refrigeration freezer aisle/remove frost build up from elan ice cream retail/do not overstock food items at display cases
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: hot line pizza/repair heat lamp pizza area/repair cracked counter top repair freschetta case to maintain all products frozen defrost essentials frozen fruit display repair outlet at meat display case/remove tape
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: upper salad prep/label sink wash rinse sanitize upper salad area/review wash rinse sanitize procedures
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: pizza prep reach in and sandwich station/provide accurate internal thermometer prepared foods display case/provide accurate internal thermometer pastry walk in/provide accurate internal thermometer pot washer/repair gauges and control buttons
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: hot food line/clean interior of silver cabinets and reach ins and interior/exterior of all cooking equipment deli area/clean all silver shelving and window ledges seafood area/clean all silver shelving
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: hot foods handsink/repair faucet to provide stronger flow of water meat room handsink/repair plumbing
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: hot food line and dishroom/resurface worn floor prepared foods/clean floor area bakery/clean floor area behind proof box deli walk in/clean floor area under all shelving deli/clean floor area under black hose
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: hot foods/repair damaged light shield over ice machine and clean ceiling tiles salad prep/replace missing ceiling tile
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: meat walk in/replace burnt out light
code 38-6-303.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: salad prep area at retail/clean/organize entire area trash area/receiving area/bottle return/clean and organize
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 15, 2014: 12 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.