T.H. Boylston Inc.

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

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on March 2, 2016: 3 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.