Boston Market

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Half and quarter chickens in hot holding box at 119F-120F. Per logs and PIC product cooked 1 hour prior to inspection. Removed and placed in working hot holding. Ensure product maintained at 140F or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Altosham used to hot hold chickens not properly working- Top cabinet at 120F unit temperature set to 170F. Bottom cabinet at 168F. Foods removed and placed in working lower cabinet- Make proper repairs. Discontinue use of top cabinet
  code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 13, 2017: 2 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.