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The Hawthorne

October 9, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

Failed findings

Cold Holdingcritical

Inspector note: Steak tar tar 46F Cooked shrimp 47F for 30-45 min per PIC.Maintain cold holding 41F or below PIC to remove /cool/hold 41F or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Menu missing proper consumer advisory disclosure.Provide disclosure reading "(*) These items are served raw/undercooked/or cooked to order"
code M-3-603.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Provide covers for cut fruit at the bar
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Internal thermometer missing from reach in unit.Provide
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: High temp dish machine wash temp reading 130F.Repair.maintain wash temp minimum 150F or per manufactures instructions.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: Provide covered recepticle in womens room
code 33-5-501.13-.17* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on October 11, 2016: 5 findings appeared for the first time. 1 finding recurred. 9 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.