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Stephanie's

May 23, 2018 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings0

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Failed findings

Dishwashng Facilities

Inspector note: High temperature dish machine has been taken out of service and the 3 bay sink is in use. Work order has been placed through Massport and a plumber for repairs
code 16-4-501.11/.15* · lower-severity findingstatus: Fail

Checks marked passed

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: Pass
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: Pass
Test Kit Provided

Inspector note: No test kits for chlorine at bar glass machine / Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 7, 2018: 1 finding appeared for the first time. 3 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.