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: chicken and turkey sandwich 129 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: bulgar wheat dish 65 degrees/provide proper temperature of 41 degreesor below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Good Hygienic Practicescritical
  Inspector note: observed front line employees doing different tasks and not changing gloves washing hands
  code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: review proper hanwashing and glove use when where and how
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: discontinue using waste receptacles as shelving front line/ provide proper food protection for all foods stored on counter provide utensils onlysignage
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: high temp and undercounter dishmachine/repair rinse gauge
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: kitchen handsinks/check mixing valves to provide hot water at 110 degrees
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 15, 2018: 7 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.