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Back Bay Social Club

June 12, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Reheatingcritical

Inspector note: Brisket for hot hold at 92F. PIC stated that it is reheated before hot holding. Other foods for hot hold in the same unit at 140F or above. Reheat properly review the reheating procedures.
code 03-3-403.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: French fries pre-cooked stored in room for 40 minutes temperature 60F . PIC moved them to the walk-in unit.Dicontinue maintain at 41F or below. In 4 drawer refrigerator unit- fry coliflower 48F swiss chard 47F sweet potatoe 47F. Unit at 47F. Food removed from the refrigerator by PIC. Maintain at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Hand sink occupied with soiled utensil. Discontinue. Use for hand wash only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: 4-drawer refrigerator measuring 47F. Repair to maintain at 41F or below.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No thermometers in several refrigerators. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 3-Bay sink- wash and rinse station with soiled water and food debris. Maintain clean.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 13, 2012: 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.