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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
Failed findings
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Hot and Cold WatercriticalInspector note: Provide proper hot water temperature to hand sinks. (not to exceed 115f
Checks marked passed
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Food Contact Surfaces CleancriticalInspector note: High temperature dish machine wash 140 F rinse 170 F. Ensure final rinse temperate between 180F - 194 F.
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Food Utensil StorageInspector note: Restrict glove use. Staff observed using gloves for multiple tasks without changing.
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Clean Cloths Hair RestraintInspector 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.
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Non-Food Contact SurfacesInspector note: Remove foil from nozzles. Maintain equipment surfaces cleanable smooth durable.
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Non-Food Contact Surfaces CleanInspector note: Clean fronts of refrigerators and other equipment with obvious food soils.
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.