Cooked?

Museum Of Fine Arts-Taste D/B/A No. 19285

January 3, 2008 · Fail
🪳cooked
  • official resultFail
  • resultFail
  • inspection typeEating & Drinking
  • failed findings1
  • critical findings1

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Failed findings

  • Hot and Cold Watercritical
    Inspector note: Provide proper hot water temperature to hand sinks. (not to exceed 115f
    code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail

Checks marked passed

  • Food Contact Surfaces Cleancritical
    Inspector note: High temperature dish machine wash 140 F rinse 170 F. Ensure final rinse temperate between 180F - 194 F.
    code 20-4-703.11*** · critical food-safety factorstatus: Pass
  • Food Utensil Storage
    Inspector note: Restrict glove use. Staff observed using gloves for multiple tasks without changing.
    code 10-3-304.12* · lower-severity findingstatus: Pass
  • Clean Cloths Hair Restraint
    Inspector note: Hair restraints required for staff dispensing open food. Discourage staff from hanging soiled cloths on clean uniform aprons. Review changing of aprons when soiled.
    code 13-2-304/402.11* · lower-severity findingstatus: Pass
  • Non-Food Contact Surfaces
    Inspector note: Remove foil from nozzles. Maintain equipment surfaces cleanable smooth durable.
    code 15-4-202.16* · lower-severity findingstatus: Pass
  • Non-Food Contact Surfaces Clean
    Inspector note: Clean fronts of refrigerators and other equipment with obvious food soils.
    code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 27, 2007: 1 finding appeared for the first time. 5 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.

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