Cooked?✓
Four Seasons Hotel Boston
September 1, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Employee Cafeteria -Hot Holding Unit : Chicken 135F Quinoa 122F. Maintain all PHFs at 140F or above.
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Cold HoldingcriticalInspector note: Employee Cafeteria- Refrigerating unit near the entrance.Strawbery Yogurt 50F. Unit 55F.Refrigerating unit next to the one above- Cottage cheese 46F. Unit 50F. Maintain all PHFs at 41F or under.
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Food Contact Surfaces CleancriticalInspector note: Low temp machine at the bar not registering any chlorine sanitizer. Repair to maintain between 50-100 ppm.
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PIC Performing DutiescriticalInspector note: Re-train staff with regard to cold and hot holding as well as proper warewashing.
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Insects Rodents AnimalsInspector note: Drain-like flies at the Proof Box inside the pastry area. Fruit-like flies at the bar area (near the handwash sink). Provide a current IPM report by a licensed exterminator.
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Food ProtectionInspector note: Brooms and mops stored elevated next to the ice machines. Store away to avoid possible contamination.
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Non-Food Contact SurfacesInspector note: Employee Cafeteria- Refrierating units (two) near entrance registering 55F and 46F. Repair to maintai 41F or below.
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Wash Rinse Water Clean Proper Temperature.Inspector note: The High Temp Dish Machine at the main kitchen registering 129F. Repair to maintain 150F or above.
What changed since the previous inspection?
Compared with Fail on August 19, 2015: 8 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.