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Five Horses Tavern

June 30, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Raw chicken in hot line drawer unit 50F overnight per PIC.Discontinue.Maintain all cold holding 41F or below.PIC will voluntarily discard chicken.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: High temp kitchen machine sanitizer reading 175F.Repair.Maintain hot water sanitizing between 180-194F. • Low temp dish machine with no Chlorine reading.Repair.Maintain Chlorine 50PPM
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide labels on all bulk storage containers throughout kitchen area.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Clam chowder 47F overnight per PIC.PIC will remove.PIC will monitor all cooling temperatures to maintain 41F
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Middle refrigeration unit at hot line reading 50F.Repair.Maintain all cold holding 41F or below.
code 15-4-202.16* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean the interior of wine & Beer refrigeration units to remove spills. Clean 2 knife rack holders in the kitchen area . Clean ice machine vent covers to remove dust.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 14, 2016: 6 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.