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Mcdonald's Rest

August 19, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Lobster meat inside of the single door salad cooler with an elevtaed temperature of 54F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC stated that the lobster meat had been prepared within the past hour and a half. Lobster meat was removed from the single door cooler at the time of the inspection adn placed into the walk-in in order to maintain a temperature below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer in buckets not registering 0ppm at the test strip. Ensure all staff have been properly trained on how to set up and test sanitizer in buckets.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Equipment Thermometers

Inspector note: No equipment thermometer inside of the single door salad cooler. Provide.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Excess ice around and ground of the walk-in freezer. Defrost and clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail

Checks marked passed

Food Thermometers Provided

Inspector note: No food thermometer available at the time of the inspection. Provide.
code 05-4-302.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 17, 2015: 3 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

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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.