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John B. Hynes Vet. Mem. Ctr.

October 20, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Low hot holding temperatures in hotboxes ranging from vegetable medley at 100F to baked chicken at 130F.There were multiple good hot holding temperatures taken.Please continue to check product with thermometers each step along the production line to ensure safe food principles.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Staff observed using bare hands to transfer cooked vegetables from one container to another.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: A few bulk food containers not labeled.Please refresh process with staff help aid in process.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Use of cloth towel to line shelving.Discontinue.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 28, 2009: 4 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.