Cafe De Boston

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Chicken drumsticks at various temperatures ranging from 116F-150F at steam table.Product needs to have a uniform temperature of 140F and/or above.Cooked chicken breast holding in warmer unit at 112-118F.Doner shut off(indirect heat) and unattended.Product needs to be used properly or discontinue use of.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Salad bar items out for service/out of temperature:Fritters at 106F falafel at 96F spinach at 58F fresh mozzerella w/roasted red pepper at 51F Tabouli at 62F grape leaf at 55F curry chicken at 55F cranberry chicken salad at 54F.Items at cold stations:Buffalo chicken at 47F cheese at 46F.Grape leaf at 52F Eggplant at 81F.Please check to see if units need to be adjusted to accomodate storage.Product out for service in these prep units need to be at 41F/or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 29, 2010: 2 findings appeared for the first time.

Browse this restaurant's inspections

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.