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Fenway Cantina

September 8, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Consumer Advisoriescritical

Inspector note: If the burgers and steak tips can be cooked to order then both a disclosure and consumer advisory are required on the paper menus.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Dishwashng Facilities

Inspector note: The booster to the kitchen dish machine was not switched "on." As such the final rinse temperature was not reaching 180 degrees F. The staff were shown the switch and indicator light. The final rinse temperature reached 180 degrees F once the booster was turned on. The establishment had opened just prior to the inspection. As such it was not necessary to instruct the establishment to rewash the kitchen equipment.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Store soiled / wet wiping cloths in sanitizing buckets when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 29, 2009: 3 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.