Cooked?✕
Boston Common Coffee Co.
November 24, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings5
- critical findings2
Failed findings
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CoolingcriticalInspector note: Cooked eggs sitting ontop of additional product inside top of reachin refridge at 62F.Sliced cheese at 49F and sausage patties at 48F all sitting on top of additional product on top portion of reachin refridge.Properly store products to properly cool products or chill back down to 41F after slicing etc.
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Labeled Common NamecriticalInspector note: Multiple spray bottles not labeled(This is a reoccurring issue within facility????).
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Equipment ThermometersInspector note: Logo plate on dishwasher appears to be backwards(wash temperature states a range between 179F-194F and rinse temperature of 165F).please provide equipment specs to verify these temperatures.They seem to contradict the very basic principles of Sanitation.Gauges should be labeled to identify which gauge is which.Staff onsite don't know???
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Wiping Cloths Clean SanitizeInspector note: No sanitation buckets up front.Soiled Cloths lying on counters.
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Hand Cleaner Drying Tissue SignageInspector note: All handsinks need to be labeled(at a minimum the handsink in middle prep area is not labeled).
What changed since the previous inspection?
Compared with Fail on March 8, 2010: 5 findings appeared for the first time. 2 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.