Eurest Dining@Suffolk Construction

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: cheese/tuna 55 degrees/provide proper temperature of 41 degrees or below chicken 55 degrees on sandwich bar
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: store all food products 6 inches off floor properly store all dressings on ice or under refrigeration
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: sandwich bar/provide accurate internal thermometer
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: provide proper quat test kit
  code 17-4-302.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 29, 2008: 4 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.