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Tivoli Catering

July 13, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings2
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: There are some items that were prepared in the morning and placed directly into the refrigeration units before cooling them down; quinoa 120F black beans 93F cut tomatoes 56F cut mozzarella 53F. Provide proper cold holding of 41F or below for items on the service line. (These items were just prepared this morning so the certified food manger was able to quickly cool the items before putting them back on the service line)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector note: There are priority violations for temperatures. Provide proper procedures to keep items cold when in service.
code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 31, 2019: 2 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.