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Montien Restaurant

October 22, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Need to keep sauces hot at 140 degrees or higher -Sauces reheated-made 2 hours prior
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Lo Temp dish must test at 50 PPM to 125 PPM.# 3 Compt will be used until dish machine is repaired
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Provide proper cooling methods for cooling crispy ducks
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: provide Hot Holding Equipment to keep Curry Sauces hot • Provide protective shield between hand sink and pans air drying racks
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide fro proper storage of in use wiping cloths
code 21-3-304.14* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

code 24-4-903.11* · 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.