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Blue Cross Blue Shield-Landmark Center

August 12, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings11
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Cooked chicken in steam table at front service area with a temperature of 110F. Discontinue and ensure all potentially hazardous foods are being maintained at above 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sliced deli ham observed being left out at room temperature 55F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Potentially hazardous foods in salad bar with temperatures ranging from 56-61F. PIC stated that the foods had been put in the salad bar around a half hour prior. All potentially hazardous foods were removed and placed into an upright freezer to get a temperature of 41F and below. Foods are not to be placed back onto salad bar until the correct temperature of below 41F has been met.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Management not properly overseeing employees in cold holding hot holding and thawing methods. Address and properly train all staff.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Surface of the panini machine visibly soiled. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked chicken observed being cooled on sheet pans at room temperature (94F). Discontinue and ensure proper cooling methods are in place.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Whole trukeys observed being left out on a sheet pan to defrost at room temperature. Discontinue and ensure proper cooling methods are in place.
code 06-3-501.13* · lower-severity findingstatus: Fail
Washing fruits and veg's.

Inspector note: Peas observed being rinsed in hand sink. Disconinue and ensure all vegetables are being rinsed in a cleaned and sanitized area. Hand sink to be used for hand washing only.
code 08-3-302.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and store in proper sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Interior shleves of the Blodgett oven visibly soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Utensils observed being stored in a soiled drawer. Discontinue and ensure all utensils are being stored in clean and sanitized area's. Dirty mop and bucket observed being stored directly next to clean dishes on storage rack. Disocntinue and store mop and bucket appropriately.
code 24-4-903.11* · lower-severity findingstatus: Fail
Mop Sink not Provided

Inspector note: No mop sink on site and manager stated that the dirty mop water is being disposed of down the main floor drain in the kitchen area. Discontinue and dispose of mop water appropriately.
code 42-5-203.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2011: 11 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.