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Main Kitchen & Commissary

October 25, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings1

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Failed findings

Prevention of Contamination from Handscritical

Inspector note: cheese prep/ provide gloves when handling all ready to ear foods
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: main kitchen/ sanitize all can opener blades
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: bakery storage/ label all bulk food bins
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: kitchen and bakery/ provide proper covers to bulk food bins commissary/ cut all lemons at main kitchen
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: dishroom/ repair sanitizer pump repair gauges to both pot machines to operate properly repair electrical switch to flight type dishmachine
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: produce walk in /provide accurate thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: main kitchen/ provide proper sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: bakery handsink/ provide paper towels dishroom/ repair towel dispenser at handsink
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

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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.