✓

The Upper Crust

February 7, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Separation/Sanitizer Criteriacritical

Inspector note: Three compartment Sink: Sanitizer is setup over 200 ppm. Provide proper sanitizer levels.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: No employee illness policy. Provide.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Sausage cooling at room temperature is 100 F. Provide proper cooling methods to ensure that items cool from 140 F to 70 F in 2 hours and then from 70 F to 41 F in an additional 4 hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Gasket for upright refrigerator is broken. Repair.
code 15-4-202.16* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: Handsink in the back has ho soap or paper towels. Provide. Basement kitchen: No soap at handsink. Provide. Employee bathroom: No paper towels. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Basement: Soda room has soda spills along the wall. Clean to remove. • Ceiling paint is peeling. Resurface.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 30, 2008: 6 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.