✕
The Pour House
July 23, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings2
Failed findings
-
Cold HoldingcriticalInspector note: Kitchen: Refrigerated drawers are not holding product in temperature. Steak 66F. Chicken 60F (Discarded by manager) Provide proper food temperature.
-
Separation/Sanitizer CriteriacriticalInspector note: Wiping cloths are setup with over 200 ppm Quats. Provide proper sanitizer levels.
-
Inadequate Facilities/Cooling MethodsInspector note: Items cooled in deep containers at room temperature. Provide proper cooling from 140F to 70F in 2 hours and then from 70F to 41F in an additional 4 hours.
-
Food Contact Surfaces DesignInspector note: Sponges are used to clean items. Provide proper cleaning equipment.
-
Non-Food Contact Surfaces CleanInspector note: Clean counters and refrigerators throughout. Basement prep area there is a foul odor in the corner near the prep sink. Clean area to remove odor
-
Outside Storage Improperly MaintainedInspector note: Clean area.
-
Walls/Ceilings Designed Constructed InstalledInspector note: Upstairs kitchen is missing two ceiling tiles. Repair or replace. Dishroom: walls are soiled. Clean.
What changed since the previous inspection?
Compared with Pass on March 19, 2008: 7 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Back Bay
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.