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Tony's Place

June 8, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Labeling of Ingredientscritical

Inspector note: Provide an ingredient list for desert being served.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Egg wash on cook line at 52F. Besure to keep below 41F at all times. PIC added more ice may have to change to a larger container.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide labels for all food containers that do not have them.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Provide hair restraints for all staff working with food.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean shelves on cook line of visible soiled. General cleaning of the interior of the refrigerators and freezers. Clean exterior of bulk food containers. Clean interior of refrigerators at bar. Visibly soiled.
code 23-4-602.13* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean heat and A/C vents in ceiling and fans in kitchen
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 18, 2014: 6 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.