✓

Smith & Wollensky Atlantic Wharf

October 27, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on October 20, 2011: 2 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.