Boston Harbor Hotel

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

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Sausage held on indirect heat at "Seagrille" hotline at 110F.Chowder also holding at same indirect heat(although product was at 135F+).Provide proper holding practices.Beef stew in deep 4" pan in Cafe at 124F.Staff in produce room observed coughing into open air and not washing hands until chef asked her to multiple times.Please review proper practices-very important!!
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Good Hygienic Practicescritical
  Inspector note: Multiple uncovered Employee beverages out in Production line areas.
  code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: "Equity" pastry product put out without any food production in Lobby off side entry??
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Plumbing issue on a few sinks in kitchen areaMany other sinks in same area have hot water.Provide repair.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 19, 2011: 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.