✓

Victoria Seafood

August 26, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: The chicken fingers are cooling in the reach-in on top of refrigerator and the items below are elevated. Chicken 110F duck 56F. Properly cool hot foods and make sure that items are cooling from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. The garlic and oil is stored at room temperature 72F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Utensil Storage

Inspector note: The rice utensils are stored in stagnant water. Store properly.
code 10-4.302.11* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: The wash gauge on the dishwasher is not moveing. Provide proper wash temperature.
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The handsink fixtures are soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: The grout is damaged. Repair or replace. The floor behind the cooking line and near the dry storage area is soiled. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 13, 2014: 5 previous findings did not recur.

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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.