Cooked?✓
Sheraton Boston Hotel
September 1, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
-
Spoilage Unsafe FoodcriticalInspector note: 3 tubs of cottage cheese expired from 5-16-11 voluntarily discarded. Ensure proper rotation of foods and dates.
-
Cold HoldingcriticalInspector note: Calamari stored in reach in at 45F manager voluntarily discarded. Ensure all cold food is held at 41F or below at all times. • Reach in unit running between 50-55F. Crab cakes temped at 49F and Lobster at 51F stored overnight said items were discarded and unit was put out of service. Repair to ensure unit is running at 41F or below at all times.
-
Insects Rodents AnimalsInspector note: 8+ fruit flies noted in cafeteria contact pest control immediately.
-
Inadequate Facilities/Cooling MethodsInspector note: Milk fridge running at 53F Milk stored at 11am. Milk moved back to walk-in and will not be re-stocked until unit is repaired. Repair unit to ensure that it is running at 41F or below at all times.
-
Food Thermometers ProvidedInspector note: Reach in unit missing thermometer provide. • Service side reach in missing thermometer provide.
-
Food ProtectionInspector note: Boxes stacked on floor of walk-in freezer. Organize and ensure food is elevated at least 6" off of floor. • Fully cooked bacon stored in cabinet after breakfast service at 11. Was removed and stored in walk-in. Discontinue and ensure all food is held at proper temperatures or moved to refrigeration when not in service.
-
Non-Food Contact SurfacesInspector note: Reach in door broken preventing it from closing properly and gaskets missing repair/replace. • Walk-in freezer missing air curtains replace. • Walk-in freezer missing several air curtains replace.
-
Wash Rinse Water Clean Proper Temperature.Inspector note: Low temp dish machine running at 115-116F service call made to Ecolab. Repair to ensure wash and rinse cycle are between 120-140F at all times.
-
Non-Food Contact Surfaces CleanInspector note: Baffles at hood vents with grease build up clean to remove. • Black residue build up in handsink clean to remove. • Exterior of reach in #4 with soils clean to remove. • Frost build up on walk-in freezer condensor fans remove and maintain. • Gaskets at walk-in freezer heavily soiled clean to remove. • Ice cream chest with heavy frost build up clean to remove and maintain. • Ice machine runners and runner doors with soils clean to remove. • Interior of milk dispensers with dried milk spatter clean to remove. • Plate warmer cabinet with a mold-like smell and mold-like build up clean thoroughly to remove. • Produce walk-in shelving with soils and food debris clean to remove.
-
Installed and MaintainedInspector note: Sat. #3 handsink leaking repair.
-
Improper Maintenance of FloorsInspector note: Dairy walk-in floors with soils along wall baseline clean thoroughly and maintain. • Produce walk-in floors with food debris and other soils clean to remove. • Walk-in freezer floors with food debris and other soils clean to remove.
-
premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Dairy walk-in walls soiled clean to remove.
What changed since the previous inspection?
Compared with Fail on August 18, 2011: 12 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Back Bay
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.