Museum Of Fine Arts-465 Bar And Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings1

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Failed findings

• ⚠️Consumer Advisoriescritical
  Inspector note: bar menu/post proper consumer advisory
  code M-3-603.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: resuface all worn cutting boards
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: provide proper test kit to bar dishmachine
  code 17-4-302.14* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: bar handsink/provide liquid soap and paper towels in dispenser provide clear view of handwash signage restroom/provide covered waste receptacle
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: dressing 54 degrees cheese crumbled 45/provide proper temperature of 41 degrees or below • walk in/lobster bisque 46 degrees/discarded by chef
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: walk in/provide proper storage of all raw meats
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Hot and Cold Watercritical
  Inspector note: bar handsink/provide proper flow of hot water dishroom handsink/provide proper flow of hot water
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: observed cook rinsing chic peas in handsink
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
• ✓Clean Cloths Hair Restraint
  Inspector note: provide hair restraints for all cooks
  code 13-2-304/402.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: provide thermometer to 2 door pastry reach in 3 door reach in hot line/provide proper temperature of 41 degrees or below • walk in/provide accurate thermometer to register 41 degrees or below dishmachine/repair wash gauge
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: provide proper storage of all wiping in a sanitizing solution
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 13, 2011: 4 findings recurred. 7 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.