Beantown Hoagie

PASS July 6, 2016 at 5:47 PM

8 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Squeeze bottles of dressings with no labels. Provide. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Sliced tomatoes and roast beef inside of the deli style cooler with elevated te...

FAIL June 28, 2016 at 3:01 PM

8 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Squeeze bottles of dressings with no labels. Provide. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Sliced tomatoes and roast beef inside of the deli style cooler with elevated te...

PASS March 10, 2016 at 5:40 PM

5 violations

03-3-501.16(A) - Cold Holding: Several containers of deli sliced meats with an elevated temperature of 47F. Ensure all potentilly hazardous foods are being maintained at below 41F. All other foods in this unit had temperatures below 41F. | 08-3-30...

FAIL March 2, 2016 at 7:18 PM

6 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Several sauce containers with no labels. Provide. | 03-3-501.16(A) - Cold Holding: Several containers of deli sliced meats with an elevated temperature of 47F. Ensure all potentilly hazardous foods...

PASS W/ CONDITIONS November 6, 2015 at 6:36 PM

1 violation

37-6-501.11-.12 - Improper Maintenance of Walls/Ceilings: Walls in the back prep area with visible soils and spatter / Clean to remove.

PASS W/ CONDITIONS April 23, 2015 at 6:34 PM

2 violations

37-6-501.11-.12 - Improper Maintenance of Walls/Ceilings: Walls with visible soils / Clean to remove. | 42-6-501.113/.114 - Premises Maintained: Brooms stored on floor / Elevate at least 6" off of floor when not in use.

PASS July 17, 2014 at 6:14 PM

1 violation

03-3-501.16 - Hot Holding: Chicken in hot holding 122F / Provide proper hot holding temperatures.

FAIL July 10, 2014 at 5:30 PM

1 violation

03-3-501.16 - Hot Holding: Chicken in hot holding 122F / Provide proper hot holding temperatures.

PASS December 20, 2013 at 4:06 PM

4 violations

03-3-403.11 - Reheating: Commercialy prepared soups and chicken are being rehated on steam tables. Properly reheat items so they reach 140F in a minimum of two hours. | 08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: There is ...

FAIL November 21, 2013 at 3:44 PM

4 violations

03-3-403.11 - Reheating: Commercialy prepared soups and chicken are being rehated on steam tables. Properly reheat items so they reach 140F in a minimum of two hours. | 08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: There is ...

PASS April 2, 2013 at 4:13 PM

5 violations

01-3-602.11 B2 - Labeling of Ingredients: The yogurt and granola parfaits do not have sub-ingredients listed on the label. Provide sub-ingredients and allergen information. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: There are...

FAIL March 18, 2013 at 5:44 PM

5 violations

01-3-602.11 B2 - Labeling of Ingredients: The yogurt and granola parfaits do not have sub-ingredients listed on the label. Provide sub-ingredients and allergen information. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: There are...

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS May 17, 2012 at 3:06 PM

6 violations

01-3-602.11 B2 - Labeling of Ingredients: No ingredients for available for yogurts. Provide. | 03-3-501.16(A) - Cold Holding: The products on the tops of the sandwich units are above 41F cheese is 47F mayonaise is 46F and boiled eggs are 45F. ...

FAIL May 10, 2012 at 3:06 PM

12 violations

01-3-602.11 B2 - Labeling of Ingredients: No ingredients for available for yogurts. Provide. | 03-3-501.16(A) - Cold Holding: The products on the tops of the sandwich units are above 41F cheese is 47F mayonaise is 46F and boiled eggs are 45F. ...

PASS August 9, 2011 at 4:19 PM

0 violations

FAIL August 2, 2011 at 3:14 PM

6 violations

03-3-501.16(A) - Cold Holding: Hard boiled egg holding 48-49F.Product cooked-cooled and cold held at establishment.Please ensure that required temperature parameters are met for each process. | 12-2-401.11-.12 - Good Hygienic Practices: Multiple o...

PASS February 11, 2011 at 4:10 PM

5 violations

03-3-403.11 - Reheating: PIC stating he is reheating in hotholding unit.Please ensure that you utilize cooking equipment to reheat product.Please follow manufacturers instructions(Product should be labeled as fully cooked or it's not reheatin...

FAIL January 31, 2011 at 7:21 PM

5 violations

03-3-403.11 - Reheating: PIC stating he is reheating in hotholding unit.Please ensure that you utilize cooking equipment to reheat product.Please follow manufacturers instructions(Product should be labeled as fully cooked or it's not reheatin...

PASS December 9, 2010 at 3:34 PM

0 violations