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Sobrino Market

November 5, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Beef patties at 75F and pork 97F. PIC stated that they have been in hot holding unit for 3 hrs. Ensure all PHF'S are hot held at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Rosemary in a bag to be picked out for self service. Discontinue and store protected.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Wooden handled knife being used in preparation area. Discontinue and usefood grade equipment.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No thermometer in small cold holding unit behind service counter. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Trays holding chicken visibly soiled. Clean to remove. Interior shelf of meat and seafood freezer with visible soils and frost build-up. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Meat grinder with cd's stored on top. Discontinue and store all equipment clean and protected.
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 6, 2008: 6 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.