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Tico

January 17, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: potatoes sitting on rack at room temperature at 85f ensure proper hot hold of products at 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Shellstock ID

Inspector note: shell stock tags not stored with products store until products are gone and then store tags in chronilogical order by species for 90 days per federal food code.
code 01-3-202.18** · serious findingstatus: Fail
Food Utensil Storage

Inspector note: tongs and spatula's stored in stagnant water store clean and dry or in water at 140f or above
code 10-3-304.12* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: guage on final rinse not registering properly repair
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kits for quats or chlorine sanitizer supply. Sanitizer measured at 300ppm of quats per manufacturer insturctions Chlorine tested at 50ppm of chlorine in low temp. glass machine.(tested by inspector at time of inspection)
code 17-4-302.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Faucet at 3 bay sink leaking repair
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 6, 2012: 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.