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Sterlings

February 4, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Pork in hot holding unit 83F Remove reheat to 165F . hot holding must maintain 135F Do not user warmer to heat food.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Large barrel block handsink .Remove Hand sink must be easily accessible.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Three Compartment Sink

Inspector note: Three compartment with covers over bays being used as prep table .Remove Three comparment sink is only for warewashing.
code 16-4-301.12* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wet wipings cloths left out on counter tops. Remove store in sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Knives and other utensils being stored in between equipment . Remove Stored properly.
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 2, 2018: 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.