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Tico
March 2, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: cole slaw 44 degrees/provide proper temperature of 41 degrees or below
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PIC Performing DutiescriticalInspector note: discontinue use of sous vide / vaccum package machine and pink salt for curing until HACCP Plan is submitted and approved with variance by board of health
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Food Contact Surfaces CleanInspector note: ice machine/clean/sanitize unit
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Food Utensil StorageInspector note: bar/provide scoop with handle
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution
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Hand Cleaner Drying Tissue SignageInspector note: handsinks/repair paper towel dispensers
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Adequate Number Frequency Vermin ProofInspector note: provide cover to grease barrel
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Improper Maintenance of FloorsInspector note: dishroom/repair worn floor tile
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: prep area/repair damaged walls
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Premises MaintainedInspector note: storage room in kitchen and behind bar/clean organize
What changed since the previous inspection?
Compared with Fail on June 12, 2014: 8 findings appeared for the first time. 2 findings recurred. 2 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.