Cooked?✕
Union Oyster House
September 4, 2025 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings1
- critical findings0
Failed findings
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Non-Continuous Cooking of Raw Animal Foods (Pf)Inspector note: In both kitchens observed fish with grill marks that per manager are grilled ahead of time but not fully cooked; discontinue non-continuous cooking until written procedures are submitted and approved by the regulatory authority.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: In a chef drawers the temperature of raw shrimp was 55F and cut cherry tomatoes was 45F; provide cold holding of TCS food at least 41F. If products are being prepared make sure they are chilling items to 41F before putting on the service line.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: At second floor bar area the low temperature dish machine was tested at 0ppm three times; the location will use a different dish machine until a technician can fix the unit later today (service call was placed during visit and tech arrived and was working on machine)
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: Requested a V/D clean up kit or procedures. They have a vomit kit but no procedures. (example of procedures provided)
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: In main large kitchen observed one hand sink blocked by an oyster shucking cart and another hand sink blocked by empty pastic containers; manager removed obstacles but upon reentering main kitchen the oyster shucking cart was blocking a hand sink again; hand sinks must be accessible. Properly retrain staff ot keep sinks accessible
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Controlling Pests (Pf)Inspector note: In the basement area at the soda syrup lines there was an excessive number of active small flies; clean and sanitize area and have pest control treat for small flies.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: At seafood grill area observed a pan of corn bread without any overhead protection and a can of opened uncovered sardines inside a reachin refrigerator; provide overhead protection or coverings for all foods; manager provided a sheet of wax paper for corn bread and voluntairly discarded the can of sardines.
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In-Use Utensils Between-Use Storage (C)Inspector note: In dry batter storage container scoop was stored with handle touching product; have scoops stored so that the handles are not touching food manager corrected on site.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: At raw bar clean interior of glass door sliding refrigerator and behind equipment of soils / in kitchen clean interior of Blodget oven of carbon and grease buildup clean interior and exterior of fryolator clean shelving underneath food prep area of heavy soils / in basement oyster walkin clean fanguards of heavy dust buildup / at kitchen panini press of accumulated carbon buildup and clean exterior of upright freezer and walls and floors of heavy soils buildup / at big kitchen there was heavy soils in the interior of the machine and on the underside of the front door clean and sanitize. Clean nonfood contact services to remove debris
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: Upright freezer at seafood grill area has a damaged gasket; repair or replace.
What changed since the previous inspection?
Compared with Fail on August 29, 2025: 1 finding recurred. 9 previous findings did not recur.
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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.