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Four Seasons Hotel Boston

August 4, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings12
critical findings1

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: The employee cafeteria dishwasher is not reaching 160F at the plate. Provide proper water temperatures to ensure equipment is clean and sanitized. Bar: Low temperature dishwasher has less than 50 ppm chlorine. Provide proper sanitizer levels to ensure equipment is clean and sanitized. Items washed in 2-compartment sink with no detergent/sanitizer. Provide detergent / no rinse sanitizer to properly clean items.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: The ice machine in room service area is soiled on the interior with pink mold like substance and exterior with debris. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Items in the salad bar are unlabeled. Properly label items in salad bar.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Employee food items are stored in refrigerator. Store separate.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bristol storage room: Food products are in cracked container. Repair or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Receiving: Products are stored on milk crates. Provide commercial grade equipment to store items.
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: No thermometer in Aujourdhui milk refrigerator. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No iodine test kit for sanitizer buckets. Provide. No chlorine test kit for low temperature dishwasher. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: The wash temperature at the first floor dishwasher and banquet dishwasher was low. Provide proper wash temperature.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Clean equipment is stored adjacent to handsink in Bristol dishroom and Aujourdhui dishroom. Provide separation to prevent contamination.
code 24-4-903.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hangsink in meat room is leaking. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walk-in refrigerator compressor fans are dusty. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2008: 12 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.