New England Aquarium Corp.

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

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Ribs holding in deep pan.Ribs on top were at 100F.Ribs on bottom were 140F.Product should be stored in 2"pan to maintain a consistent temperature of 140F.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: Front of hot line chute for chicken finger baskets is exposed.Provide food protection(i.e. sneeze gaurds etc.).
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: dishmachine in upstairs kitchen malfunctioning?Please check out unit and repair.
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Hot water at handsinks registering 132F+ from digital thermometer).Provide proper hot water temperature of 110F.Handsink in catering kitchen not properly functioning.repair.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 14, 2010: 4 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.