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Blue Cross Blue Sheild Of Ma. Cafe

August 17, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Raw pork 47F sliced turkey 45F. Product prepared within the hour removed from service to cool to below 41F.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Warewashing Machines Manufacturers’ Operating Instructions (C)

Inspector note: The high temperature dish machine is inoperable due to booster failure. Booster is slated to be replaced. Alternative means to sanitize equipment at the three bay sink with quats sanitizer in place.
code 590.004/4-501.15-C* · lower-severity findingstatus: Fail
Anti-Choking

Inspector note: No choke save certificate. Provide. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
code 590.009(E)* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 6, 2025: 3 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.