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The Tap

April 26, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Food Contact Surfaces Cleancritical

Inspector note: Provide proper final rinse temperature to high temp dishwasher. Need 180F or above.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Provide proper complete consumer advisories for menu items that are undercooked food items.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Food Thermometers Provided

Inspector note: Provide metal stem food thermometer for all food prep personnel.
code 05-4-302.12* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide proper internal thermometers for all refrigerators and freezers.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Properly store all wiping cloths in a sanitizing solution in food prep area's.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 17, 2009: 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.