Gardner Museum Cafe

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector 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
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Prevention of Contamination from Handscritical
  Inspector 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
  code 12-3--301.11*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: CFPM must properly monitor cooling/ cold holding procedures. CFPM must review proper glove use with all employees
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: Utensils stored in stagnant water at cookline- Discontinue
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector 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
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 1, 2018: 5 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.