The Westin Boston Waterfront

January 29, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: 1)Tuna salad at 50f ensure cold hold of 41f or below. 2) tuna at 60f ensure cold hold of 41f or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: 1) Dish machine reading 150f on final rinse repair to read 180f to 194f.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: 1)Knives with soils clean to remove 2) slicer with old soils clean to remove
code 22-4-601/602.11** · serious findingstatus: Fail
Dishwashng Facilities

Inspector note: Gauge for wash cycle not operating(sheet pan machine)
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: 1) No interior thermometer supply. 2) no internal thermometer supply
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: no test kit to measure chlorine sanitizer supply
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: 1)Top of sheet pan machine with debris clean to remove 2) hot box interior with soils clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No soap at hand sink supply
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 7, 2007: 8 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.