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Stalex Restaurant
June 22, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings1
Failed findings
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Cold HoldingcriticalInspector note: Sliced deli meats in the upper portion of the 2 door deli cooler with elevated temperatures between 44-50F. PIC stated that the meats had been sliced earlier that morning. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC to remove foods that were out of temperature.
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Food Contact Surfaces CleanInspector note: Small cutting board over the single bay deli cooler visibly soiled and scoared. Clean to remove or replace.
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Food ProtectionInspector note: Container of eggs and cheese observed being stored on the ground of the walk-in cooler. Discontinue and store all foods elevated at least 6 inches off the ground.
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Non-Food Contact SurfacesInspector note: 2 Door deli cooler with a slightly elevated temperature of 43F. Discontinue the use if unit is unable to maintain a temperature of below 41F. Faucet at the 3 compartment sink not long enough to reach all 3 bays in order to properly fill and use. Address and make all of the necessary adjustments.
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Test Kit ProvidedInspector note: Wrong test strip being used for sanitizing solution at the 3 bay sink (Sushi Test Kit). Discontinue and use the proper test kit for the sanitizier at the 3 bay sink.
What changed since the previous inspection?
Compared with Pass on March 16, 2015: 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.