Four Seasons Hotel Boston

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Conformance w/ Approved Procedurescritical
  Inspector note: Edit the HACCP plan for the ROP process to address the changes in staff. Maintain the annual review page in accordance with the HACCP plan.
  code M-8-103.12*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: Discontinue the storage of in use utensils in stagnant water.
  code 10-4.302.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: Provide equipment thermometers where missing.
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: Provide hand towels to the hand sink at the Bristol Bar.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 13, 2007: 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.