Holiday Inn Express

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings8
• critical findings3

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: 2 bags Sausages stored in refrigerator in plastic wrapping was 50F/55F. Store pre-cooked sausage in refroigerator at 41F or lower. PIC removed and placed in freezer until reached 41F.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Equipment Food-Contact Surfaces and Utensils-Frequency (P)critical
  Inspector note: Soiled food contact equipment (knife) stored with plastic utensils clean utensils stored on the soiled side of the 3 bay sink and soil grease was on the clean side of the 3 bay sink- Clean properly to remove soils and store air dried utensils properly. Soiled equipment is for the wash bay remove soiled equipment out of rinse bay set up with clean water and sanitizer bay is to be set up with proper concentration. Train staff on above mentioned
  code 590.004/4-602.11-P*** · critical food-safety factorstatus: Fail
• ⚠️Sanitizers Criteria-Chemicals (P)critical
  Inspector note: No Sanitizer at the time I arrived was set up- When prompted to set up sanitizer the PIC filled the bucket and tested it was at toxic level. - Train staff to properly set up sanitizer solution at proper concentration for food contact equipment and utensils. 200PPM with warm water 70-95F -for easy clean up and spills
  code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: No managerial control by staff food out of temperature set up of sanitizer solution after being prompted was at toxic level soiled food contact equipment cold holding issues- Train staff to on the above mentioned.
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
• ⚠️Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
  Inspector note: No items in refrigerator was date marked - Date mark all prepared and ready to eat foods with the date opened or used for proper 1st in and 1st out method- Train Staff
  code 590.003/3-501.17-PF** · serious findingstatus: Fail
• ⚠️Wiping Cloths Use Limitation (C)
  Inspector note: Wiping cloths were not stored in sanitizer solution- Store all wiping cloths in sanitizer solution with correct concentration
  code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Ice Machine is soiled interior perimeter- Clean to remove soils refrigerator exterior is soiled - clean to remove soils
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️flagged at inspection
  Inspector note: No Allergen certificate was posted expired CFPM was posted but PIC showed me the updated copy- Post a current copy of allergen training from an accredited food safety program
  code L2status: Fail

What changed since the previous inspection?

Compared with Pass on March 14, 2022: 8 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.