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Tall Ship Restaurant Container No. 3

September 19, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings2

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Failed findings

When to Wash (P)critical

Inspector note: Did not observe staff washing hands before prepping food.Retrain staff when to wash hands.
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Noted cooked chicken recorded 110F cooked about half hour ago.Reheat. PIC voluntarily discarded the product.As discussed with PIC to use the hot holding units to keep the chicken at a proper holding temperature of 135F and above.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Handwashing Sinks Installation (Pf)

Inspector note: No running hot water at the hand sink.Repair As stated by the PIC the pump is broken and waiting on a part. As discussed with the PIC to use a temporary hand sink
code 590.005/5-202.12-PF** · serious findingstatus: Fail
Condiments Protection (C)

Inspector note: Single use ustensils must be stored with handle facing up to prevent contamination.
code 590.003/3-306.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 11, 2025: 4 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.