Mr. Dooleys Boston Tavern

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Reheatingcritical
  Inspector note: Reheating foods in steamtable(gray at 100F and onions at 80F).Properly reheat all foods on oven or microwave to 165F then hot hold at 140F.
  code 03-3-403.11*** · critical food-safety factorstatus: Pass
• ✓Hot Holdingcritical
  Inspector note: Foods sitting on flat top(ham steaks) at room temperature without means of temperature control and ontop of pan in steam table(onion)-insufficient room in steamtable.Provide adequate means to hold all phf's hot at 140F.Please train staff adequately-repeat issue from previous nspection.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw chicken beef-hamburg stored over produce vegetables and many ready to eat foods in refridge.Please train staff adequately-repeat issue from previous inspection.
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Food Protection
  Inspector note: Tortilla chips stored in chemical containers in basement.Product potentially has been contaminated.Product should be disposed of.Provide proper food safety and food storage containers.
  code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 25, 2010: 4 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.