Cooked?

Museum Of Fine Arts Cafeteria

July 23, 2015 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings3
  • critical findings2

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Failed findings

  • Hot Holdingcritical
    Inspector note: Pulled pork 121F on hot hold line. Ensure hot holding at 140F or above. Removed by PIC and reheated to 160F.
    code 03-3-501.16*** · critical food-safety factorstatus: Fail
  • Cold Holdingcritical
    Inspector note: Cooked chicken 46F Spinach and chicken salad 50F both in salad bar.b Ensure products are 41F or below before putting products in service area. Removed by PIC and placed in walkin. Cooled to 40F
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
  • Improper Maintenance of Floors
    Inspector note: Floors below shelving in hall area with heavy soils and debris- Clean
    code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 3, 2015: 3 findings appeared for the first time.

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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.

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