✓
Boston Marriott Longwharf
August 20, 2013 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector note: The onion soup made the previous day is cooling in a deep container in the walk-in the exterior of the soup is 47F and the interior is 57F. Provide proper cooling to ensure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additioanl four hours. (discarded by manager)
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Cold HoldingcriticalInspector note: Cut melon on the buffet line is 51-56F. Provide proper cold holding of 41F for all phf's.
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Food ProtectionInspector note: Oysters are stored in stagnant water and without tags. Provide a tag that stays with the shellstock until the bag is emptied and then stored for 90 days and it is recommended to mark the tags the day the bag is emptied. (Oysters discarded by manager)
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Food Contact Surfaces DesignInspector note: The mixers in the banquet kitchen have loose chipping paint on them. Resurface to provide a smooth cleanable durable surface and clean machines to remove any debris.
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Non-Food Contact Surfaces CleanInspector note: The interior of the refrigerator on the restaurant line is soiled. Clean to remove. The interior of a the hot holding boxes are soiled. Clean to remove. There is a foul odor outside the elevators near the banquet kitchen. Clean to remove.
What changed since the previous inspection?
Compared with Fail on August 13, 2013: 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.