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Langham Hotel

January 5, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: They are making their own proscioutto without an approved HACCP plan. Any specialized process requires a HACCP plan.
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: The pasta on the hot holding in the employee cafeteria is 95F. Provide proper hot holding.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The walk in cooler is running warm. The cranberry sauce is 45F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: The slicers are visibly soiled with food debris. Clean to remove.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: The cutting boards in area are heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Items inn freezers and dry storage are stored on milk crates. Provide cleanable food grade shelving. The handle to the walk-in is broken and there is tape covering the area. Provide a new handle that is smooth cleanable and durable. There is an unpainted wood block holding up one of the shelves in the freezer. Ensure that all surfaces are smooth cleanable and durable.
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 13, 2011: 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.