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Sunset Grill
November 7, 2007 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: Buffet Line: Ground Beef 120F; Rice 120F; Provide proper hot holding temperatures
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Cold HoldingcriticalInspector note: Cooking Line: Garlic with a "keep refrigerated" label stored at room temperature 62F; Pesto 62F. Provide proper cold holding temperatures.
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Food Contact Surfaces CleancriticalInspector note: Upstairs Bar: Low temperature dishwasher less than 50 ppm chlorine. Provide proper sanitizer levels.
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Number ConvenientcriticalInspector note: Upstairs Bar: Handsink is blocked by trash barrels and cup racks. Remove to provide access to sink. Upstairs Bar: Handsink by waitress station is blocked by cup racks. Remove to provide access to handsink. Kitchen: Hankins is blocked by equipment. Remove to provide access to sink.
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Inadequate Facilities/Cooling MethodsInspector note: Chicken cooked earlier in the morning and portioned and placed on top of flip-top unit are 60 F. Verify that products are cooling correctly.
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Food ProtectionInspector note: Kitchen: Food products stored above the fill line in flip top units. Store properly.
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Non-Food Contact SurfacesInspector note: Buffet Line: Sneeze guard is cracked. Repair or replace.
What changed since the previous inspection?
Compared with Pass on February 12, 2007: 7 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.