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Vito's Courtyard Cafe

November 1, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Front Steam Table: Chicken temperature 80 F. Provide proper hot holding of 140 F. Items reheated to over 165 F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Back Kitchen: Hand sink is blocked with excess clutter. Clean to remove. Sink cleared by manager.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Verify cooling procedures.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Equipment is stored on the floor. Provide shelving to store equipment elevated.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths are stored in less than 50 ppm chlorine. Provide proper sanitizer level. Corrected by manager.
code 21-3-304.14* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Remove excess equipment.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 9, 2007: 6 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.