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Sheraton Boston Hotel

November 29, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Spoilage Unsafe Foodcritical

Inspector note: 1) Pound of raw chicken at 48f for unknown amount of time discarded at time of inspection. 2) eggs at 50f in baquet walk-in discard
code 01-3-101/701.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Raw Chicken at 48f ensure cold hold of 41f or below. Chef discarded unsafe foods
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: no consumer advisories on menus at side bar eating area supply
code M-3-603.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Walk-in unit at 46f-47f repair to read 41f or below
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: 1) Door not closing on 2 door cold unit repair 2) No ice scoop holder provide
code 14-4-202.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Dust build up on vents.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 30, 2010: 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.