Smith & Wollensky Atlantic Wharf

May 17, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings2
critical findings2

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The saute refrigerator is running warm; salmon 50F chicken 50F. Provide proper cold holding of 41F or below. (The manager moved all the items the unit was just loaded)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: The high temperature machine is not reaching the proper final rinse the irreversible thermometer is only reaching 136F. Provide proper sanitizing temperature. (They called in service and ecoalab was on the way they can wash dishes in the three bay if necessary)
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 3, 2020: 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.