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Smoken' Joe's Barbeque
March 9, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings2
Failed findings
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Hot HoldingcriticalInspector note: Smoked chicken and ribs hot holding at 130F. Discontinue and ensure all potentially hazardous foods are maintained at 140F and above.
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Cold HoldingcriticalInspector note: Potatoe salad american cheese and cooked corn in 2 door cold holding unit between 47-58F. PIC stated these food products had been in unit since the prior night. PIC voluntarily disposed of items at time of inspection. Ensure all potentialky hazardous foods are maintained at 41F and below. If unit is unable to maintain a temperature of below 41F discontinue use.
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Inadequate Facilities/Cooling MethodsInspector note: Cooked beef brisquette being tightly wrapped and cooled in the walk-in cooler. Temperature at 140F when intitial temperature was taken. Address and ensure proper cooling requirements are met when cooling foods in walk-in cooler.
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Non-Food Contact SurfacesInspector note: Hot water faucet broken off of preparation sink. Repair.
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Non-Food Contact Surfaces CleanInspector note: Fan cover of upright True 2 door refrigerator. Clean to remove. Lower shelf of white upright freezer visibly soiled and with ice build-up. Defrost and clean to remove.
Checks marked passed
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Test Kit ProvidedInspector note: No test kit on site. Provide.
What changed since the previous inspection?
Compared with Pass on July 5, 2011: 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.