Bain Capital (40Th Fl)

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Grilled chicken sandwiches at 113F. Ensure all hot food is held at 140F or above at all times.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cooking Temperaturescritical
  Inspector note: Chicken breast on the grill cooked to final internal temperature of 141F. Ensure all chicken is cooked to an internal temperature of at least 165F.
  code 03-401.11-.12*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Handsink with food debris remove and ensure handsinks are used for handwashing only.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 27, 2011: 3 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.