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Burtons Grill Of Boston

November 28, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Dishwasher: Final rinse is over 200F. Provide proper rinse temp to ensure items are cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Chicken cooked earlier in the day and portioned and allowed to cool in top of refrigerates is between 60-70 F. Provide proper means of cooling PHF's.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: Bar Area: No test kit for chlorine sanitizer. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Bar Area: Wiping cloths are outside of sanitizer. Store properly.
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Bar Area: Handsink no paper towels and soap is clogged. Provide soap and paper towels.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

Checks marked passed

Food Utensil Storage

Inspector note: Knives stored in between equipment. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on March 21, 2007: 5 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.