Four Seasons Hotel Boston

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

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Checks marked passed

• ✓Prevention of Contamination from Handscritical
  Inspector note: Staff preparing ready to eat spring rolls with unwashed bare hands. Rolls and raw tuna discarded.
  code 12-3--301.11*** · critical food-safety factorstatus: Pass
• ✓PIC Knowledgecritical
  Inspector note: PIC must discontinue unsafe practices and monitor staff during preparation.
  code M-2-102.11*** · critical food-safety factorstatus: Pass
• ✓Conformance w/ Approved Procedurescritical
  Inspector note: Cured on site and vacuum packaged without HACCP. Pastrami-20lbs. 2 pieces. Lamb Procuitto 41lbs. Salami Sausage- 7lbs. - 2 salami's Roast Beef top butt cooked cooled - 2-12 #'s total. PIC Joshua Smith discarded foods prepared cooked cooled vacuum packaged and foods cured without approved HACCP Plan. Discontinue specialized processes. Discard curing agents.
  code M-8-103.12*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 1, 2010: 3 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.