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Union Oyster House

August 9, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: The dairy cooler is not working properly; milk 47F. Provide proper cold holding of 41F or below (The owners were able to take corrective action and discarded items that were in the refrigerator overnight and moved items that were delivered earlier in the morning) The cole slaw and the lobster salad made earlier in the day are elevated in the service refrigerators; temperature 46F-52F. Provide proper cold holding during preparation and service.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(B)-(D) Gloves Use Limitations (C)

Inspector note: The shucking gloves need to be washable or covered with disposable glove.
code 590.003/3-304.15-C* · lower-severity findingstatus: Fail
Thawing (C)

Inspector note: The frozen fish is thawing in cryovac bags. Thaw properly.
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Nonfood Contact Surfaces (C)

Inspector note: There is grease on the wall behind the salad refrigerator. Clean to remove.
code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2019: 4 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.