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Tender Greens

January 28, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: seared tuna 69 degrees/held for time temperature control/discontinue practice hot box/vegetable 118 degrees chicken 108 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: guacamole 51 degrees/potatoes 70//provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: provide S.O.P. for all foods held for time/temperature
code M-2-103.11*** · critical food-safety factorstatus: Fail
Equipment Thermometers

Inspector note: 2 door fried chicken/provide internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: dishroom/clean walls to remove mold like substance
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: remove items stored on top of ice machine
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 12, 2018: 6 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.