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Viga

July 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings3
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Cut fruit at open air refridge in front Dr at 49.8F(Unit reading 47F).Summer pasta salad in same unit at 50F.Chicken salad at front service line at 47.4F(There was product in same unit at 39F-very good.This demonstrates that required temperature in unit can be achieved).Pizza prep unit had bagged chicken at 53F.Walk-in refridge upstairs had sausage at 98F and unit at 50F.Catering refridge in basement at 60F and mozzerella cheese at 56.7F.Please review practices and changes may need to occur due to extreme weather/summer conditions.Please note that phfs need to maintain a temperature of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: sausage in walk-in refridge upstairs at 98F.Product covered and in deep pan.Please remember proper practices for cooling foods.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean sweep floors to remove light evidence of rodent droppings and other debris observed.Please continue to sanitize/deodorize areas in basement and of need to keep odors down.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 2, 2010: 3 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.