Warren Tavern

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: raw chicken 46F cod fish 45F Remove maintain 41F or below. Unit temperature below 4F
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Rice 107F stuff 95F remove. reheat and maintain 135or above Alway reheat food before placing in hot holding unit.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Shell stock Maintaining Identification (Pf)
  Inspector note: No date last served being recorded on shellfish tags Provide date last served on all shellfish tags.
  code 590.003/3-203.12-PF** · serious findingstatus: Pass
• ✓(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
  Inspector note: Pink substance found in ice machine.EMPTY CLEAN AND SANITIZE.
  code 590.004/4-601.11-PF** · serious findingstatus: Pass
• ✓Handwashing Cleanser Availability (Pf)
  Inspector note: No soap at hansink in basement prep area. Provide
  code 590.006/6-301.11-PF** · serious findingstatus: Pass
• ✓Hand Drying Provision (Pf)
  Inspector note: No paper towels at handsink in prep area in basement.
  code 590.006/6-301.12-PF** · serious findingstatus: Pass
• ✓Cutting Surfaces (C)
  Inspector note: Heavy scored cutting board on small prep unit. Replace or resurface.
  code 590.004/4-501.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 2, 2021: 7 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.