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Wonder Spice Cafe

May 3, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

Coolingcritical

Inspector note: The chicken is partially cooked then cut and cooled on the top of the flip-top unit. Properly cook the chicken to 165F then cool the chicken from 140F to 70F in two hours and from 70F to 41F in an additional 4 hours. The top of a flip-top unit is not designed to cool items only maintain temperatures.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The garlic and oil mixture is stored at room temperature the mixture is 68F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: The inside of the ice machine is dirty. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: There are food items in the coffin freezer that are stored in trash bags and cardboard is used as dividers in the freezer. Remove the cardboard and store products correctly.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 7, 2010: 4 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.