✓

Tivoli Catering

September 20, 2011 · Pass

😇clean

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

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Sausage holding in steamtable at 117.6F.Portabello mushroom holding at 131F in steam ta ble.Provide all phf holding at 140F and/or above.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Deli ham at 48F(Other sliced deli meats were below 40F)?American cheese in refridge under grill at 47.6F.Shaved steak at ranges from 53F-60F in refridge under grill.Sausage at 71.2F and mozzerella cheese in pizza refridge at 47.6F.Provide cold holding at 41F and or below.Please look into the Cooling verification and procedures for product that has been previously cooked onsite.Deli product needs proper time in closed refridge(undisturbed) to chill down to 41F.Provide.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Equipment Thermometers

Inspector note: A few refridgeration without thermometers.Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Proper storage of clean linen

Inspector note: Clean uniforms stored in restroom.Remove and discontinue storage practice.
code 44-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 29, 2011: 4 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.