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Boston Harbor Hotel
April 14, 2009 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: employee burgers 120f -reheat & maintain above 140f
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Separation Segregation Cross ContaminationcriticalInspector note: raw foods beef - stored over cooked vegtables - store properly to avoid cross contamination
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Food Contact Surfaces CleancriticalInspector note: employee cafe lo temp machine registering oppm - maintain 50 - 200 ppm
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Location AccessiblecriticalInspector note: do not block handsink
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Clean Cloths Hair RestraintInspector note: provide hair restraint
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Food Contact Surfaces DesignInspector note: resurface worn cutting boerd
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Wash Rinse Water Clean Proper Temperature.Inspector note: final rinse gauge 140f reading - repair gauge to be 180- 194f
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Floors Designed Constructed InstalledInspector note: regrout floor in kitchen where needed
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Walls/Ceilings Designed Constructed InstalledInspector note: clean fan guards of dust build up 2 clean fan in produce walk in
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Fixture's not properly shieldedInspector note: meat room
What changed since the previous inspection?
Compared with Fail on September 18, 2008: 8 findings appeared for the first time. 2 findings recurred. 5 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.