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Wich ! T

February 15, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: 8-303.2- Condition of issuance for nonpayment of 2017 Health Permit- Contact Health Department
code M-2-103.11*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Multiple wiping cloth buckets with 0ppm quats sanitizer. Change buckets often to ensure sanitizer is maintained at 200-400ppm
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels at handwash sink in back area- Provided at time of inspection
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor drains below 3 bay sink and sink located at prep area with heavy soils- Clean
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 6, 2016: 5 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.