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Susan Bailis Assisted Living
December 13, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings2
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Roasted chicken and baked poatoes holding between 115-120F for thirty minutes. Reheated to 170F. Cooked food for hot holding must maintain at 135F and above. Cover foods or hold in a low oven instead of uncovered on a steam table.
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(A) (B) (C) (E) and (G) Pasteurized Foods Prohibited Re-Service and Prohibited Food (P)criticalInspector note: Unpasteurized eggs in walk-in cooler. Staff stated that eggs are under cooked to order for poached eggs. Discontinue under cooking raw eggs for HSP consumers unless raw eggs are pasteurized.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: No test kit for testing sanitizer concentration. Provide test strips and store in kitchen for ease of testing.
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Warewashing Equipment Cleaning Agents (Pf)Inspector note: Mechanical warewashing machine is out of soap. Staff will use wash bay of 3 bay sink to wash all dishes equipment and utensils prior to sanitizing in high temperature dish machine. Replace soap in machine as needed.
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Nonfood Contact Surfaces (C)Inspector note: Food debris observed under shelves in dry storage. Clean to avoid attracting pests.
What changed since the previous inspection?
Compared with Pass on July 23, 2021: 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.