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Marriott Hotel-Copley Place

April 10, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Sausage holding in hot box in Champions at 118F-124F. (Chef discarded).
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Deli Turkey and Roast beef at 52F (Staff indicated temperatures were taken before Lunch)?Prep refrige at "champions" hot line running at 48F.Multiple Foods temp'd at 46-5OF.(chef discarded products out of temperature).Staff indicated they hadn't checked temperatures.Please ensure all foods Are at 41F or below. A few products temp'd. at 45F (old cold holding temperature).Breakfast ham holding in Refrige at 47 F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Ground Meats (burgers) stored over Steak Tips in Walk- In. Raw Fish stored over Tuna fish.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Use of cloth towel in Cafe to cover food product.Vegetable wash at prep Sinks tested at Oppm. (manufacturers instructions indicate a usage of between 60-80 Ppm -Chef fixed system before inspection was finalized.).
code 08-3-305-307.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 1, 2008: 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.