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Intermission Tavern

August 11, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Chili 122F Chowder 120F in hot holding / Provide proper hot holding temperatures
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer over 400ppm (Instructions call for 200ppm) / Provide proper sanitizer requirements.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: No CFPM here at time of inspection / Provide a certified food protection manager during all operational hours.
code M-2-101.11*** · critical food-safety factorstatus: Fail
Test Kit Provided

Inspector note: Provide proper test kits for dish machine and glass machines.
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Pooled water at bottom of reach in / Clean to remove and determine source
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Pipe under hand sink leaking / Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 7, 2014: 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.