Museum Of Fine Arts Cafeteria

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings2

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Failed findings

• ⚠️Coolingcritical
  Inspector note: The potato salad cooled from the previous evening is stacked in plastic containers in the walk-in and the temperature is 47F. Provide proper cooling methods to ensure that items cool from 140F to 70F in two hours and then from70F to 41F in an additional four hours. ( The manager voluntarily discarded the pasta salad)
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: The tofu on the salad bar is 49F and the chicken is 51F. Provide proper cold holding of 41F or below. (The manager was able to take active managerial control and cool items as the items were out of the refrigerator for less than an hour)
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 31, 2015: 2 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.