Buttermilk & Bourbon

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings11
• critical findings0

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Failed findings

• ⚠️Food Contact Surfaces Design
  Inspector note: resurface all worn white cutting boards
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: 1 door reach in/replace worn door gasket
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: 3 bay sink/provide proper set up of 3 bay sink 3 bay sink/provide proper drying rack
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: wait station/1 door white reach in/provide internal thermometer
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Clean Equipment & Utensils Storage
  Inspector note: bar/provide proper drain hoses to soda guns
  code 24-4-903.11* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: 3 bay sink/ repair hot water faucet
  code 29-5-201/02.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: handsinks/provide paper towels in dispenser
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: kitchen/regrout floor
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: kitchen/replace missing ceiling tiles
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail
• ⚠️Fixture's not properly shielded
  Inspector note: wait station/provide proper light shields with endcaps
  code 38-6-202.11* · lower-severity findingstatus: Fail
• ⚠️Inadequate Lighting
  Inspector note: hot line/replace burnt out lights
  code 38-6-303.11* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: sauce 130 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Adequate Handwashing/Where/When/Howcritical
  Inspector note: dishroom/observed employee washing hands at sprayer provide proper training for disheasher to properly wash hands at designated handsink
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
• ✓Good Hygienic Practicescritical
  Inspector note: wait station/observed wait staff handle bread with bare hands provide proper barrier when handling all breads
  code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: bar/provide proper seperation of cold plate and in use ice
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: provide chlorine test kit
  code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 15, 2012: 11 findings recurred. 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.