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Tivoli Catering

March 12, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: The pasta cooked earlier in the day is stored in a deep container and is 58F. Provide proper cold holding of 41F or below. The grilled onions are 45F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: The manager is not familiar with employee illness policy. Left handouts for the manager to review with the staff.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: There are a lot of items that are cooked earlier in the day and cooled in refrigerators. Pasta is 58F and in a deep container. Provide proper cooling methods to ensure items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The manager is going to look into a blast chiller because of large catering volume and limited space)
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 9, 2012: 3 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.