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The Pour House

October 23, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Items in the hot holding cabinet are not 140F. Stuffing is 114F and mashed potatoes are 125F. Provide proper hot holding of 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Kitchen refrigerators and counters are soiled. Clean to remove. Shelving in the basement prep area is soiled with food debris. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Paper towelsare out of dispenser. Provide soap and paper towels at each handsink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Cardboard is lining floors. Provide cleanable surface.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The walls in the dishroom are soiled with black moldlike substance. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 31, 2008: 5 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.