Suffolk Construction

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: hot table/chicken slices 135 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: salad bar/faro salad 53 degrees/mixed salad 53 degrees/provide proper temperature of 41 degrees or below cold station/sliced chicken 53 degrees
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: store all wiping cloths in a sanitizing solution
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: 3 bay sink/provide stronger flow of running water high temp/repair drain to remove stagnate water from floor
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 21, 2017: 4 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.