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September 11, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: They are making duck prosciutto that is hanging in the walk-in. Prosciutto requires a HACCP plan and a variance. (Manager discarded the prosciutto)
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Employees are drinking from open containers. Have employees drink from covered containers.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The dishwasher behind the bar has a sanitizer reading of less than 50 ppm chlorine. Provide proper sanitizer levels.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Shellstock ID

Inspector note: The mussels are strored without tags. Keep the tags with the shellstock until they are gone and then hold the tag for 90 days.
code 01-3-202.18** · serious findingstatus: Fail
Installed and Maintained

Inspector note: The sink in the kitchen is leaking at the bottom. Repair. The refrigerator in the pizza station is leaking. Repair. The cold water is not working at the handsink near the dishwasher. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 6, 2013: 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.