T.H. Boylston Inc.

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings2

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Failed findings

• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: The water in the kitchen handsinks was initially 45F the temperature did warm up to 80F after letting the water run. Provide comfrotable water temperature so employees can wash their hands properly.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Hot and Cold Watercritical
  Inspector note: The hot water at the handsinks is only reaching 80F. Provide proper hot water temperature of 110F.
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The in line cooking equipment is soield with grease buildup. Clean to remove.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 14, 2015: 3 findings appeared for the first time.

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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.