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Sip

June 20, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: The chicken cooked earlier in the day is in a deep covered container and is initially 56F. The temperature of the chicken was the same after 15 minutes. Provide proper cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: There is no area to air dry the equipment after it comes out of the dishwasher so employees are leaving the rack in front of the handsink and then drying them wiht towels. Provide an area for dishes to air dry without blocking the handsink.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The disharea handsink is blocked. Provide access to handsink so employees can wash their hands.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Interior of the ice machine is soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Improper Maintenance of Floors

Inspector note: The drains and floors along the edges and under equipment with debris. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on June 29, 2012: 5 findings appeared for the first time. 5 previous findings did not recur.

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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.