Viga

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Calzone holding at a temperature lower than required 140F.2-24-2010 observed cooked sausage holding in steamtable at 128.7F cooked meatballs at 123.8F Grilled chicken at 117F.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Prepared food in grab and go open air refridge - fresh mozzerella cheese in two different products at 50.8F and 51F.Turkey sandwich holding without means of temperature control for catering delivery in hallway of basement under pipe dripping condensation at 50F(Staff has never verified temperatures as should be done during preperation and until delivery is complete.Please revisit practices).
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 12, 2010: 6 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.