✕

The Back Bay Hotel

September 2, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

← Back to the current restaurant page

Failed findings

Cold Holdingcritical

Inspector note: Cut chicken holding at 50F in top portion of prep refridge.Provide proper cold holding temperatures.Products in rear reach-in refridge holding at 52F(Unit reading 56F.Products disposed of by chef.No idea when unit went above temperature limit).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Product(potato) covered in Walk-in.Provide proper means of cooling.Discussed issue with chef.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Bar glasswasher not running at proper concentration.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Attachments/wall and ceiling area's dusty and have food spills in various area's of kitchen.Storage racks inarea off bar dirty.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 14, 2008: 4 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Bay Village

See every restaurant in Bay Village →

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.