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The Butcher Shop

June 29, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings2
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: The items on the top of the in-line refrigerator are elevated; polenta 54F dressing 52F pickled vegetables 48F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: They are poaching eggs with a sous vide machine and the eggs are soft poached and then chilled for service later. This is a specialized process and requires approval form the health department. They are making pickled vegetables that are stored out at room temperature for lunch service. This is a specialized process and requires approval form the health department. The manager was able to take corrective action and the vegetables will be kept under refrigeration and the eggs will be traditionally poached to order until a plan for both has been approved.
code M-2-103.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 14, 2017: 2 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.