Cooked?✓
Tico
January 24, 2013 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: potatoes sitting on rack at room temperature at 85f ensure proper hot hold of products at 140f or above
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Shellstock IDInspector 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.
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Food Utensil StorageInspector note: tongs and spatula's stored in stagnant water store clean and dry or in water at 140f or above
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Dishwashng FacilitiesInspector note: guage on final rinse not registering properly repair
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Test Kit ProvidedInspector 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)
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Installed and MaintainedInspector note: Faucet at 3 bay sink leaking repair
What changed since the previous inspection?
Compared with Fail on January 17, 2013: 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.