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Boston Market

January 5, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: chicken whole 135 degrees/ provide proper temperature of 140 degrees or above at all hot holding cases
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: properly sanitize all knives in knife rack
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: replace all worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean soda rack
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: mens restroom/repair towel dispenser
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: storage areas/provide proper storage of all employee clothing
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 7, 2009: 6 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.