The Back Bay Hotel

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

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓Dishwashng Facilities
  Inspector note: Bar glasswasher not running at proper concentration.
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on September 2, 2008: 4 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.