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Boston Medical Center (Shapiro Bldg.)
February 16, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: turkey burrito 125 degrees/provide proper hot holding temperature of 140 degrees or above manager reheated burrito to 165 degrees
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Cold HoldingcriticalInspector note: cole slaw 45 degrees/provide proper temperature of 41 degrees or below blue cheese 47 degrees/provide proper temperature of 41 degrees or below
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Hot and Cold WatercriticalInspector note: dishroom handsink/provide hot running water/staff will use handsink at hot line to wash hands
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Food Contact Surfaces CleanInspector note: clean interior white panel to ice machine
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Food ProtectionInspector note: storage room/properly store all opened bulk food bags in covered containers
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Food Contact Surfaces DesignInspector note: delime dishmachine
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution
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Hand Cleaner Drying Tissue SignageInspector note: coffee station/sandwich station handsink restrooms/provide employee handwash signage
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Premises MaintainedInspector note: remove items from top of ice machine
What changed since the previous inspection?
Compared with Pass on August 24, 2011: 9 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.