South Boston Yacht Club

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Water and Chemical-Methods (P)critical
  Inspector note: High temperature dismachine is not reaching minimum rinse temperature of 160F at the plate. Not temperature above 125F on irreversible thermometer. Discontinue all food service until machine is repaired or replaced as necessary to ensure that food contact equipment and utensils can be properly cleaned and sanitized. There is no 3 compartment sink for warewashing.
  code 590.004/4-703.11-P*** · critical food-safety factorstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Old mouse droppings under sink and refrigeration units on shelf under oven and along ledge behind coffee machine. Clean and monitor for activity. Food grease and debris under cook line. Clean and maintain. Backsplash behind cook line soiled. Clean and maintain.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 18, 2021: 2 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.