Omni Parker House

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Potatoes in hot holding are 100F. Provide proper hot holding of 41F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Insects Rodents Animals
  Inspector note: There are fruit flies at the bars. Provide thoroughly clean area and provide treatment. There are large cockroaches behind the Parker's Bar and in the hallway. Provide treatment.
  code 35-6-501.111/.115** · serious findingstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: There is chicken cooling in the reach-in that is tightly wrapped. Provide proper cooling methods.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Wash Rinse Water Clean Proper Temperature.
  Inspector note: The sanitizer in the three compartment sink is setup with hot water. Provide proper water temperature according to the manaufacturer's instuctions.
  code 19-4-501.18-.110* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: The handsink at the breakfast buffet is soiled. Clean to remove. Surfaces in the kitchen are soiled. Clean bulk food containers and shelves to remove debris.
  code 23-4-602.13* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The hood vents are soiled. Clean to remove. The walls in the kitchen are soiled. Clean to remove.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 18, 2012: 6 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.