?

Mcdonalds

April 21, 2010 · Administrative hearing

🫥not rated

official resultAdministrative hearing
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.

← Back to the current restaurant page

Failed findings

Hot Holdingcritical

Inspector note: Fish fillet tested at a range between 128F and 143F at various areas of fillet and various fillets tested.All other products tested were over 140F hotholding.Provide proper holding at a minimum of 140F throughout product.4-21-2010:Breakfast ham tested at 115-121F.ALL hot foods need to maintain a temperature of 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Employee food stored in walk-in refridge over customer food(?).Properly store employee food brought from home seperately.4-21-2010:Same issue.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: "Blue shirt"-supervisor preparing food at line without a hair restraint.Remember that even management that becomes a foodhandler at times when they need to help out need approved hair restraints4-21-2010:Food handler at egg flattop grill (Blue shirt) not wearing approved hair restraint.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: No spacing between multiple handsinks and other equipment.To protect against contamination of clean sanitized equipment provide splash gaurds or adequate spacing.4-21-2010:One splash gaurd installed.No spacing provided on other sink until splash gaurd installed??
code 15-4-202.16* · lower-severity findingstatus: Fail

Checks marked passed

Location Accessiblecritical

Inspector note: Staff observed during Inspection using a handsink to dump liquid(?).A utility sink was literally 1 foot away.Provide proper practices.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Hazardous chemicals(paints etc) stored over clean equipment(pots/pans).Chemical spray bottle not labled(PIC instructed to rectify-OK).
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 14, 2010: 4 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.