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Tremont House Of Pizza

January 4, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings1

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Failed findings

Cooking Temperaturescritical

Inspector note: Gyro machine - internal pemperature should be 165F. Provide documentation that the meat reaches an internal temperature as discussed
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Label all bulk food containers to properly identify each product
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Thermometers Provided

Inspector note: Provide a working food thermometer
code 05-4-302.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: All prep cooks should be wearing hair restraints while working with food
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: Provide chlorine test strips
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide a sanitizing solutuion for the many scattered wiping cloths
code 21-3-304.14* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove soiled mop from beside covered dough mixer and relocate as discussed
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 18, 2011: 7 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.