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Soup Shack
October 9, 2020 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings0
Failed findings
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(A )Cooling Methods (Pf)Inspector note: review proper cooling methods for large pots of soup/break into smaller batches and use ice batth or ice wands along with proper refrigeration to get temperature from 135 to 70 or less in 2 hours and 70 to 41 or less in 4 additional hours
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: clean and sanitize all knives in knife rack clean and sanitize interior of ice machine to remove possible mold like substance
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Wiping Cloths Use Limitation (C)Inspector note: properly store all wiping cloths in a sanitizing solution
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Temperature Measuring Devices-Functionality (C)Inspector note: provide accurate internal thermometer in walk in to register 41 degrees or below
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Surface Characteristics-Indoor Areas (C)Inspector note: basement/clean floor area under and around all equipment
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Walls and Ceilings Attachments (C)Inspector note: lower prep area/provide smooth non porous ceiling tiles
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: repair restroom door to self close properly move all paper storage from under possible sewer line provide designated area for employee clothing
What changed since the previous inspection?
Compared with Pass on July 20, 2020: 7 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.