Hilton Boston Financial District

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

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Failed findings

• ⚠️Coolingcritical
  Inspector note: 1) The eggs on top of the sandwich unit are 74F. Ensure items are cooled properly. 2) Tomato sauce in the walk-in is 104F in the middle and 80F along the edges and stored in a deep plastic container. Properly cool items from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: The handsink near the warewashing area is blocked. Provide access to handsink.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Equipment in the prep area is soiled. Clean to remove built-up food debris.
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Wash Rinse Water Clean Proper Temperature.
  Inspector note: The wash gauge on the dishwasher is only reaching 150F and the minimum for the machine is 160F. Provide proper wash temperature.
  code 19-4-501.18-.110* · lower-severity findingstatus: Fail
• ⚠️Improper Cleaning of Receptacles
  Inspector note: The trash room has an odor. Clean to remove. The recycled food container in the kitchen smells. Clean to remove.
  code 33-5-501.116* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Floor drains are soiled. Clean to remove.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 12, 2012: 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.