Gardner Museum Cafe

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Quiche on sheet pan in upper kitchen 71F on counter for an undermined amount of time. Ensure foods are cold held at 41F or below. Discarded by PIC
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Water in sanitizer bay at 110F. Quats sanitizer testing at 0ppm. Ensure sanitizer is maintained at 200-400ppm
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Insects Rodents Animals
  Inspector note: Numerous small black flies in both upper and lower kitchens. Provide updated Pest Control Report to Health Dept
  code 35-6-501.111/.115** · serious findingstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: In use utensils stored in stagnant water between use- Discontinue
  code 10-3-304.12* · lower-severity findingstatus: Fail
• ⚠️Wash Rinse Water Clean Proper Temperature.
  Inspector note: Water in sanitizer bay 110F. Maintain water at 75F to ensure proper parts per million with quats sanitizer.
  code 19-4-501.18-.110* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Faucet at 3 Bay sink in upper kitchen leaking. Employees using shut off valve below sink to shut off- Repair Water at handsinks 76F- Repair to ensure water is 110F for proper handwashing. Establishment has hot water at multiple prep and 3 Bay sinks
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 29, 2014: 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.