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University Club Of Boston
March 13, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings4
Failed findings
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Hot HoldingcriticalInspector note: Cooked soups at 120F.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Nohandwashing observed from staff after handling dirty dishes and before handling clean/sanitized dishes.
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Food Contact Surfaces CleancriticalInspector note: Rinse not meeting 180F.
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Location AccessiblecriticalInspector note: Handsink blocked in dishroom.
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Food Container LabelsInspector note: Bulk foods not labeled.
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Food ProtectionInspector note: Use of cloth napkin to cover food product.Discontinue.
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Food Contact Surfaces DesignInspector note: Interior of ice unit visibly soiled.Worn/scorred cutting board.
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Non-Food Contact SurfacesInspector note: Use of tape on equipment.Remove.
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Equipment ThermometersInspector note: No visible thermometer in refridge at waiter/waitress station.Also refridge in locker room.
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Test Kit ProvidedInspector note: No test kit.
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Non-Food Contact Surfaces CleanInspector note: Wall fan in salad prep dirty.Use of linen to line shelving in kitchen.Remove.
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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.