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Sorella's

May 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: The items on top of the sandwich unit are between 48F and 53F. Maintain temperatures at 41F or below. The potatoes in the walk-in are 48F. Provide proper cold holding of 41F or below and make sure items are cooled properly from 140F to 70?F in 2 hours and then from 70F to 41F in an additional 4 hours.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Installed and Maintained

Inspector note: The handsink in the kitchen has the cold water turned off. Repair the cold water so employees can properly wash their hands.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent cleaning company is using the wrong stickers and the hood is due for a cleaning. Verify that the hood cleaner is approved by the Boston Fire Department www.cityofboston.gov/fire and have the vent properly cleaned. The walls in the kitchen are soiled with food splatter. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 3, 2009: 3 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.