Cooked?

Super Stop & Shop

May 8, 2007 · Fail
😬mid
  • official resultFail
  • resultFail
  • inspection typeRetail Food
  • failed findings0
  • critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.

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Checks marked passed

  • Hot Holdingcritical
    Inspector note: Hold all foods at 140 degrees or above
    code 03-3-501.16*** · critical food-safety factor
  • Cold Holdingcritical
    Inspector note: Hold all pre-made sandwiches at 41 degrees or below
    code 03-3-501.16(A)*** · critical food-safety factor
  • Food Contact Surfaces Clean
    Inspector note: sanitize all service scoops
    code 22-4-601/602.11** · serious finding
  • Insects Rodents Animals
    Inspector note: Remove evidence of flies
    code 35-6-501.111/.115** · serious finding
  • Food Thermometers Provided
    Inspector note: Thermometers in reach in 41degrees or below
    code 05-4-302.12* · lower-severity finding
  • Food Protection
    Inspector note: Do not overstock food items in hot trays • Store all pots six inches off floor
    code 08-3-305-307.11* · lower-severity finding
  • Non-Food Contact Surfaces
    Inspector note: Keep unit doors closed tightly/ repair blast chiller
    code 15-4-202.16* · lower-severity finding
  • Premises Maintained
    Inspector note: Clean/ organize lower shelving
    code 42-6-501.113/.114* · lower-severity finding

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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.

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