✓

Stephanie's On Newbury

March 11, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: Review proper cooling procedures with staff in salad area. Cooked onions at 59 degrees with condensate on top of plastic wrap. Cool properly before placing in refrigerator.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Dishwashng Facilities

Inspector note: Wash water to dish machine at 120 to 140 degrees F. Rinse water temperature was fine. Adjust incoming water temperature to provide proper dish cleaning. Service call has been placed and repair should be completed before opening.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: In the salad preparation area. Store cloths in sanitizer when not in use.
code 21-3-304.14* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Discontinue the storage of equipment and utensils beneath the salad preparation area hand sink.
code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 25, 2008: 4 previous findings did not recur.

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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.