Shaw's Supermarkets No. 602

March 12, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings18
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: self service counter/cod 134 degrees/provide proer temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: hot line/specials/diced tomato 46 degrees/provide proper temperature of 41 degrees or below packaged guacamole 45 degrees/provide proper temperature of 41 degrees or below pre-packaged cold chicken 45 degrees/provide prer temperature of 41 degrees or below olive bar/stuffed olives 49 degrees/provide proper temperature of 41 degrees or below retail/watermelon juice 45 degrees
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: upper bakery/provide proper handwash station
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: retail squeeze juice/provide a clean easily accessibile handsink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

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

Inspector note: self service counters and bakery/olive bar/provide please use utensils only signage provide 1 hour time marking for pizza deli/pizza/post proper allergen signage properly cover all foods in prepared foods walk in prepared foods self service and dairy/do not overstock foods seafood/provide proper storage of ice scoop produce room at retail/store all paper products 6 inches off floor upper produce prep/keep doors closed at all times/propped open with cardboard
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: prepared foods/squeeze juice meat room/resurface worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: repair doors to close tightly at rotisserie chicken deli walk in/remove cardboard from shelving fish station/provide proper storage of black hose offfloor dairy walk in/replace missing door window seafood walk in/repair loose door gasket and remove milk crates as shelving
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: aisle 10/provide accurate internal thermometer to disay case grated cheese display/provide accurate internal thermometer display case for 5 dollar meals/provide acurate internal thermometer center cheese display case/provide visible internal thermometer deli display case/provide accurate internal thermometer squeeze juice display/provide accurate internal thermometers
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: provide sanitizing soution at deli to properly sanitize all knives
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: hot foods area/clean interior/exterior of all reach in cabinets
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: upper produce/repair drains to hold all water in sink bays
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: upper restroom/provide employee must wash hands signage produce room at retail/provide refill of paper towels upper produce handsink/provide refill of paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: bakery/move all tables and clean floor area and in elevator closet storage room and walk ins/clean all floor drains meat room/repair cracks in floor
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: clean interior of hot line hoods pot machine/clean ceiling and walls around pot washer and 3 bay sink upper bakery/replace missing ceiling tiles
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: prepared foods/provide proper light shields/replace burnt out light at hood
code 38-6-202.11* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: cheese display case/replace burnt out light dairy walk in/seafood walk in/replace burnt out light
code 38-6-303.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize meat room walk in/produce room at retail and squezze juice area at retail clean/organize upper bakery area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 1, 2018: 18 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.