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Souper Salad

October 1, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Fish holding at 120F range.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Shredded cheese holding behind hot foods at 48F-50F.Cooked stuffing piled high in pan at 49F(Need to go back and verify time/temperature requirements during the cooling phase to ensure acurracy).Sandwiches made for catering job(dozens as well as a platter of sandwiches sitting on shelving at ambient air temperatures.Tuna temperatured at 58F-60F.Please review procedures and ensure the product is allowed to chill down to 41F before it reaches customer!!).Foods looked at were also fresh mozzerella in a plastic container -product at bottom of pan was 41F and product piled high was over 45F.Please review proper procedures with staff.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Food products out at baked potato self-service area uncovered/unprotected.Provide sufficient food protection.
code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 12, 2010: 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.