Dublin House

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings7
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Chicken wings 120F to 123F . Remove. Recooking to 165F . Hot holding unit turn up higher. Maintain hot holdinh 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: Raw chicken next to raw beef . Remove store properly according to cooking chart . Chart provided.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Soiled knives store in rack with clean knives. Remove clean and sanitize store with clean only.
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: Cutting board heavliy scored .Resurface or replace.
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: No sanitizer in wiping clothes. Provide
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: Soils and food debris on racks in refrigeration unit and prep units. Clean . Dust on top of storage shelves holding cook and sevice wears.
  code 23-4-602.13* · lower-severity findingstatus: Fail
• ⚠️Clean Equipment & Utensils Storage
  Inspector note: Utensil stored against wall . Remove store on rack. All dinner plates and cookwear stored facing up . Remove store properly face down.
  code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 29, 2015: 7 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.