✕

Shaw's Supermarkets No. 602

August 27, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings9
critical findings2

← Back to the current restaurant page

Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Sliced cured meats and shredded chicken in sliding door fridge below pizza holding area at a la carte station temped at 46F-56F. Person in charge voluntarily discarded all the TCS held in the fridge / Cooked brussel sprouts in a la carte display temped at 46F and mac & cheese temped at 44F had been out two hours or less; person in charge put the items in the blast chiller to get below 41F before putting back out on display.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Sanitizer in meat prep room tested at 0ppm due to bag of concentrated sanitizer being almost empty. PIC corrected on site and sanitizer solution tested at 400ppm afterwards.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Time as a Public Health Control ( Pf)

Inspector note: Cooked pizzas at the a la carte area are not being monitored for time done and not logged per documented instructions on file at the regulatory authority. Follow written TPHC procedures as written and submitted to the regulatory authority.
code 590.003(D)/3-501.19-PF** · serious findingstatus: Fail
Segregation and Location-Distressed Merchandise (Pf)

Inspector note: In the customer pasta aisle observed expired Hormel microwave-to-eat meals that expired in 2024 and January of 2025. Person in charge removed them from the sales area after it was pointed out to them.
code 590.006/6-404.11-PF** · serious findingstatus: Fail
Miscellaneous Sources of Contamination (C)

Inspector note: Bus tray used to bread chicken in the a la carte area had a soiled towel stored inside and the plastic container was heavily damaged; discontinue usage of paper towel to block holes in the bus tray and replace or fix the bus tray.
code 590.003/3-307.11-C* · lower-severity findingstatus: Fail
Temperature Measuring Devices-Functionality (C)

Inspector note: There are multiple cooler units in the a la carte area that are missing conspicious themometers provide.
code 590.004/4-204.112-C* · lower-severity findingstatus: Fail
Cutting Surfaces (C)

Inspector note: In the a la carte area there was an in use green cutting board that is heavily pitted and has dark/black stains; resurface or replace.
code 590.004/4-501.12-C* · lower-severity findingstatus: Fail
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector note: Double stack Rational oven interior is heavily encrusted in soils; clean and sanitize /vents in a la carte walk in men's public restroom produce prep walkin are heavily soiled; clean to remove s oils / mop sink on second floor is heavily soiled; clean and sanitize / sink sprayer at deli counter three compartment sink is heavlily soiled with pink slime and rust; clean and sanitze or replace
code 590.004/4-601.11-C* · lower-severity findingstatus: Fail
Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector note: Sprayer in the meat prep area is leaking when not in use; repair or replace.
code 590.006/6-501.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 28, 2025: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Back Bay

See every restaurant in Back Bay →

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.