Smith & Wollensky Atlantic Wharf

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Cooked chicken in top rail of refrigeration at 58F on top and 50F on botton of pan.Hard boiled egg in same unit at 49.8F.(Chef discovered that top rail was never turned on by staff.Chef discarded all phf from unit.Staff must take the responsibility to monitor product in area.PIC must spot check product as a check and balance).Cooked Baby potato in another refrigerated rail at 53F(Product discarded by chef).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Rinse temperature for main dishwasher reaching 200F by gauge as racks are being run through.This rinse temperature is too hot.Maximum rinse temperature on high temperature machines are 194F.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 13, 2011: 2 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.