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Side Chick

April 29, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings1

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Failed findings

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Fried chicken inside the hot holding unit was 120F I asked how long he said not even an hour I advised him to reheat to 165F and he said he is going to discard he wanted his food fresh. - Keep hot foods at 135F or above
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Temperature Measuring Devices Food-Accuracy (Pf)

Inspector note: Food Measuring device is not measuring cold holding temperatures and the other is broken- Provide a working food thermometer for hot anfd cold foods
code 590.004/4-203.11-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: No Sanitizer testing strips for strength of sanitizer- Provide test strips
code 590.004/4-302.14-PF** · serious findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: Wiping cloths not in santizer solution.- Store soiled wiping cloths in sanitizer solution
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: Soiled cookline equipment fryolators and grill - Clean to remove soils
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 15, 2022: 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.