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Eurest @Boa Cafeteria/Catering

November 20, 2012 · Fail

😬mid

official resultFail
resultFail
inspection typeEating & Drinking
failed findings2
critical findings0

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Failed findings

Dishwashng Facilities

Inspector note: The high temperature dishwasher manufacturer's specs state that the wash should be 150F rinse should be 160F and the final rinse should be 180F (minimums). The machine was turned off after morning service and the final rinse is at 190F but the wash is only reaching 130F and the rinse is reaching 150F. A high temperature thermometer placed in the machine shows that equipment is not reaching 160F at the plate. Verify that the dishwasher is reaching the proper temperatures so equipment is cleaned and sanitized and employees are waiting for the temperatures to be in the correct range before they are running equipment through the machine.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: 1) The walls and ceiling in the deli area are dusty. Clean to remove. 2) The cooking equipment is soiled with grease buildup. Clean all cooking equipment to remove grease buildup.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 8, 2012: 2 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.