Stephanie's On Newbury

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: 4 reach in units running between 47-60F. Temperatures of the following were taken. Quinoa-53F Tuna Filets-55F Crab cakes-51F and Raw Shrimp- 59F. All said above items were prepped at 11:30am and were returned to the walk in to remain there until units are repaired. Do not store any PHF's in units until they are repaired. Ensure units are running at 41F or below at all times. Service call has been made. • Pasta station cold holding unit - Chicken at 53F and Ham at 55F. Ensure all cold food is held at 41F or below at all times.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 28, 2011: 1 previous finding 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.