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The Point

June 2, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Raw turkey tips 55F / Provide proper cold holding temperatures.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Uncovered drinks on cookline / Discontinue and ensure all employee drinks are properly covered.
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide a barrier between ice used for consumption and ice used to keep bottles and containers cool.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: Provide test kits for bar glass machine and sanitizer solution.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Provide a thorough cleaning of all cookline equipment concentrating in between equipment to remove grease and soil build up.
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood vents with visible grease build up / Clean to remove. • Walls with visible soils / Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 6, 2015: 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.