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Gardner Museum Cafe
October 7, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Quiche in reach-in cooler at 75F. Unknown if quiche had been left out of refrigeration or had been recently cooked and were cooling. Discarded by PIC. Store TCS foods at 41F or below.
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Preventing Contamination from Hands (P)criticalInspector note: Staff observed mixing salad greens with bare hands. Directed staff to discard salad wash hands and wear gloves. Retrain staff to know when to wear gloves when handling food.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: Retrain staff on proper glove use: when to wear gloves and hand washing between glove use. Establish system for filing shellfish tags.
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Shell stock Maintaining Identification (Pf)Inspector note: Shellfish tags for mussels missing. Only tags observed are for the last three deliveriesin 7 days no tags for the previous 90 days. Save tags for 90 days from receipt of shellfish and have them available for review.
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: No thermal strips or irreversible thermometer on site for confirming dish machine rinse temperature. Provide either strips or thermometer. ISD temped rinse at 160F.
What changed since the previous inspection?
Compared with Pass on May 12, 2021: 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.