✓

Viga

November 2, 2010 · Pass

😇clean

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

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Premade salads in open air refridge(55F-antipasto salad).Mgr stated they were just made.I explained to him that if the temperature rises over 41F during production then it needs to chill down to 41F before being put out for service(This has been discussed with Ownership on a previous Inspection.Please ensure PIC understands and follows proper safe food principles and practices).Deli Turkey piled high in a plastic container at line at 50F.I explained a few techniques that will help achieve the desired temperature.Please execute.10-25-2010:Deli meats stacked high in pan at 50F and over(Ham turkey and roast beef.A demonstration from top to bottom of food with regards to temperatures was done for staff by Inspector.Please ensure all product at 41F and/or below.Thankyou!!
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Installed and Maintained

Inspector note: Handsink at sandwich-cold station is partially clogged.Repair.Clogged repair but temperature 140ish.Handsink temperature should read 110F.
code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 14, 2010: 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.