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Gardner Museum Cafe
February 1, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: Quiche stored on cookline on counter at 64F. Per PIC prepared at 10 am daily (2 hours prior to inspection) and cooled.Reviewed process at time of inspection with PIC. Quiche removed and placed in freezer to cool. Additinal quiche produced in same batch in walkin at 45F
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Prevention of Contamination from HandscriticalInspector note: Observed multiplr employees in lower prep and along service line handling ready to eat foods with bare hands. CFPM must review procedures with all staff for proper glove use. Reviewed and corrected at time of inspection
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PIC Performing DutiescriticalInspector note: CFPM must properly monitor cooling/ cold holding procedures. CFPM must review proper glove use with all employees
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Food Utensil StorageInspector note: Utensils stored in stagnant water at cookline- Discontinue
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Installed and MaintainedInspector note: Water from faucet at handsink located at grill line at 57F. Water must be maintained at 110F for proper handwashing- Repair Additional sink available
What changed since the previous inspection?
Compared with Pass on August 4, 2017: 5 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.