Stephanie's

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Hard boiled eggs 50F Ham 50F / Provide proper cold holding temperatures / Discussed keeping the cover down in between orders and cutting the amount of product in the containers in half. Food has been returned to walk in to cool down.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: High temperature dish machine 173F rinse. Machine was run 4 times / Repair to provide 180F rinse. 3 bay sink will be used in place until repair is made.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: No test kits for chlorine at bar glass machine / Provide.
  code 17-4-302.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 28, 2017: 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.