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Dana Farber Cafe
August 23, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings10
- critical findings1
Failed findings
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Hot HoldingcriticalInspector note: sausage/roast beef 120 degrees/removed by chef and reheated to proper temperatures
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Food Contact Surfaces CleanInspector note: properly sanitize all knives at deli station
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Food Container LabelsInspector note: properly label all bulk food bins
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Food ProtectionInspector note: properly store all paper 6 inches off floor
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Food Contact Surfaces DesignInspector note: deli/resurface worn cutting boards
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Equipment ThermometersInspector note: #15 #10 and #13 reach in and walk in/provide accurate internal thermometer
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Wiping Cloths Clean SanitizeInspector note: provide wiping cloth solution at all food prep stations
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Non-Food Contact Surfaces CleanInspector note: clean top of dishmachine
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Hand Cleaner Drying Tissue SignageInspector note: handsinks/provide employee handwash signage and refill of paper towels
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Inadequate LightingInspector note: hot line and walk in freezer/replace burnt out light
What changed since the previous inspection?
Compared with Pass on April 20, 2010: 10 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.