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Sheraton Boston (R.S./Cafe)

September 16, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: saute station/cheese 54 degrees/diced tomato 54 degrees/diced peppers/sliced tomato 52/yogurt bowl 51 degrees
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Handwashing Sinks-Location and Placement (Pf)

Inspector note: saute station/provide proper handwash sink
code 590.005/5-204.11-PF** · serious findingstatus: Fail
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector note: provide proper food protection for bulk condiments at breakfast bar provide please use utensils only signage at breakfast station and all self sevice stations at employee cafe
code 590.003/3-302.11-C* · lower-severity findingstatus: Fail
Surface Characteristics-Indoor Areas (C)

Inspector note: saute station/remove rug/provide smooth/easily cleanable floor
code 590.006/6-101.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on April 8, 2019: 4 findings appeared for the first time. 6 previous findings did not recur.

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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.