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The Upper Crust

December 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Multiple different types of calzones held at room temperature(109F).Discontinue practice.As explained the intent was for pizza(Dough tomato sauce and processed toppings) are allowed to be held for 1hr only as long as I can follow the tracking sytem set up and that product is discarded after an hr if not used.Calzones and different type of "pizza-like" products must be held at temperature requirements.Also 8-10 different pizzas out without any tracking mechanism to indicate cook time etc.Provide as required.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Thermometers Provided

Inspector note: No food thermometer available to monitor temperatures of foods.Provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Staff helping out with the rethermalization of pizza in the oven without any hair restraint.Provide for all food handlers regardless of title or position in co(This is just not putting hair in a pony tail.This is wearing a hair net or hat etc.).
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Salad refridgeration without any thermometer.Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2011: 4 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.