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Sweet Pepper Restaurant
June 3, 2011 · Administrative record filed
🫥not rated
- official resultAdministrative record filed
- inspection typeEating & Drinking
- failed findings4
- critical findings3
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Cold HoldingcriticalInspector note: Do not store whole shelled eggs out at room temperature for extended periods of time. At room temperature the salmonella on the exterior egg shell is permitted to grow. As the number of bacteria increases it may increase the potential for contamination. The eggs were returned to refrigeration.
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Separation Segregation Cross ContaminationcriticalInspector note: Do not reuse egg flats. Egg flats have been demonstrated to be contaminated with salmonella. The storage of foods on the egg flats may lead to the cross contamination of the food products with salmonella. The egg flats were discarded.
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Location AccessiblecriticalInspector note: Do not store bags or take out items on or beside the hand sink. The hand sink must be readily accessible for hand washing. The sink was cleared during the inspection.
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PHF's Properly ThawedInspector note: Shrimp were observed in a plastic bin thawing at room temperature. Shrimp should be thawed in the walk-in under refrigeration or within a clean pot under running water. The shrimp were placed in the walk-in.
What changed since the previous inspection?
Compared with Fail on April 21, 2009: 4 findings appeared for the first time. 5 previous findings did not recur.
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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.