Boston Common Coffee Co.

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Corn chowder with temperature of 109F at servicing line. Prepared one hour prior. Food worker rethermalized to 140F. Maintain hot holding at 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Consumer Advisoriescritical
  Inspector note: No consumer advsory on menu for eggs cooked to order. Provide. Provided handout.
  code M-3-603.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Grab and go chef salad temperature of 54F. Worker stated had been 20 minutes prior. Incorporate a cooling step for salads to 41F before being presented for retail sale. Worker took corrective action and cooled remainder of salads in preperation step to 41f or below before being presented for retail sale.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: No soap at rear kicthen area hand sink. Provide. PIC took corrective action and filled soap at time of inspection.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 24, 2015: 4 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.