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Sodexo @ Foley Hoag & Eliot
October 9, 2007 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings2
Failed findings
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CoolingcriticalInspector note: properly cool all sandwiches to 41 degree or below before service turkey sandwich 50 degrees
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Cold HoldingcriticalInspector note: tuna/chicken salad 45 degrees provide proper temperature of 41 degrees or below
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Food Contact Surfaces CleanInspector note: clean all utensil bins/ holders
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Food Container LabelsInspector note: proprley label bulk food bins
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Food ProtectionInspector note: provide covers for all bulk foods bread sticks store all water/juice bottles six inches off floor
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Food Utensil StorageInspector note: provide scoop with handle to all bulk food containers
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Equipment ThermometersInspector note: provide thermometer to all reach in units
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Toilet Enclosed CleanInspector note: provide splash gaurds to side of handsink
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Inadequate LightingInspector note: replace burnt out lights at cooking line
Checks marked passed
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Hand Cleaner Drying Tissue SignageInspector note: provide paper towels
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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.