Ropes & Gray

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings2

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Failed findings

• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: Dishroom staff observed performing multiple practices(Loading dirty dishes picking up dust pan used for sweeping with hands-rinsing at dishwash station?? and then unloading from clean/sanitized side of dishroom-All with same pair of gloves on and no handwashing).Please follow up with staff.Also:Employee drinks need to have covers at service areas.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Hot and Cold Watercritical
  Inspector note: Hot water at handsink registered at 140F(Too hot to leave hand under sink for proper handwashing).Repair to 120F.
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: Utensils stored in bucket of sanitizer.Discontinue practice.(Clean and dry or in water at 140F are possible acceptable practices).
  code 10-3-304.12* · lower-severity findingstatus: Fail

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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.