Tony's Place

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: The sauce on the steam table is 115F. Provide proper hot holding of 140F or above (reheated by the manager).
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: The manager stated that the sauce cools at room temperature for a few hours. Provide proper cooling methods.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Food Protection
  Inspector note: There is ice stored directly the on fish. Store ice so it drains away from food.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: There is no soap at the bar handsink. Provide soap and paper towels at the bar handsink.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 9, 2012: 4 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.