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Omni Parker House
March 7, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings2
Failed findings
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CoolingcriticalInspector note: 1) There are cooling items that are in deep containers and tightly wrapped. Chowder cooked the previous day was 45F. Provide proper cooling to ensure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
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Cold HoldingcriticalInspector note: 1) The refrigeration at the breakfast area is not working properly smoked salmon is 52F. Provide proper cold holding of 41F of below. 2) The middle refrigerator in the employee cafeteria is not working properly yogurt is 50F cottage cheese 50F and mayo 54F. Provide proper cold holding of 41F or below.
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Food Contact Surfaces CleanInspector note: 1) The slicer is soiled with food debris. Clean to remove. 2) Can openers in the kettle area and employee cafeteria are soiled. Clean to remove. 3) The mixer in the kettle area is soiled. Clean to remove.
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Food ProtectionInspector note: 1) The pastry items and condiments at the breakfast buffet are setup without sneeze guards. Provide appropriate protection for self-service. 2) The freezers and some of the refrigerators are unorganized and there are items stored on the ground or on milk crates in the walk-ins. Organize the refrigeration and freezers.
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Food Contact Surfaces DesignInspector note: There are self service items at the breakfast buffet and in the employee cafeteria. Provide a scoop for each item.
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Non-Food Contact SurfacesInspector note: 1) The finish on the wood on the Parker Bar is coming off. Resurface to provide a smooth cleanable durable surface. 2) There are items in the freezers and in other areas that are stored on milk crates. Provide food grade shelving.
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Non-Food Contact Surfaces CleanInspector note: 1) The exterior of the hot holding unit is dirty. Clean to remove. 2) Prep tables throughout are soiled. Clean to remove. 3) Refrigeration throughout is soiled with food debris. Clean to remove.
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Installed and MaintainedInspector note: The sink on the kettle cooking line is leaking. Repair. The beer tap at the parker room bar is leaking. Repair.
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Improper Maintenance of FloorsInspector note: 1) The floor in the dry storage room is worn. Resurface. 2) The grout at the Last Hurrah Bar is in disrepair. Repair the grout.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: 1) The ceiling above the coffee area and the cooking line is soiled with dust and peeling paint. Clean and resurface. 2) The cooking line in the main kitchen is soiled with encrusted grease. Clean to remove. 3) The walls in the employee cafeteria are soiled and the paint is chipping in areas. Clean and resurface the walls. 4) There are a few holes in the wall (employee cafeteria dishroom). Repair. 5) The vent in the first walk-in is blowing dust. Clean to remove.
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Premises MaintainedInspector note: 1) Mops and brooms are stored on the ground in the the dishroom. Store elevated. 2) There is a lot of clutter near the sink used for cooling. Remove all unecessary items.
What changed since the previous inspection?
Compared with Pass on November 16, 2011: 11 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.