T D Garden Banner Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings3

← Back to the current restaurant page

Failed findings

• ⚠️Coolingcritical
  Inspector note: Provide proper cooling procedures and documentation for raw bar. (Lobsters - 56F). Provide cooling logs for raw bar.
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Hot Holdingcritical
  Inspector note: Provide proper hot holding temperatures to all PHF's. (Hamburgers - 122F). Check and monitor temperatures to hot holding boxes and time of preparation of hamburgers. Properly maintain all product temperatures at 140F or above at all times.)
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Provide proper cold holding temperatures to all PHF's. (Lobster - 56F Shrimp - 53F.) Properly maintain at 41F or below at all times.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 27, 2009: 3 findings appeared for the first time.

Browse this restaurant's inspections

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.