Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking · Boston, MA
Carney Hospital
2100 Dorchester Av
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsInspection
Sep 5, 2024
Out of business
4 recorded violations
majorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temperature dishmachine registers 108F for wash. Equipment has soapy residue. Repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dishwasher registers 145.6F at the plate with irreversible thermometer. PIC will manually wash-rinse-sanitize until repaired.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
No hand snik convenient and accessible to pot wash and food prep on back side of kitchen. Provide.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Weatherstrip on bottom of door near trash area is worn. Replace to prevent entry of rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Sep 5, 2024 · Original Source
Inspection
Aug 14, 2024
Failed (extension granted)
7 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Deli unit at the grill station registers 48F. Tomatoes 54F lettuce at 48F grilled onions 46F stored in unit for 1 1/2 hours. PIC removed from unit until able to maintain at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temperature dishmachine registers 108F for wash. Equipment has soapy residue. Repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dishwasher registers 145.6F at the plate with irreversible thermometer. PIC will manually wash-rinse-sanitize until repaired.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grill station-Wall to left of handsink floor around are with soils. Clean to remove. Compactor - Clean to remove heavy odors.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
No hand snik convenient and accessible to pot wash and food prep on back side of kitchen. Provide.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
No cover on trash receptacle. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Weatherstrip on bottom of door near trash area is worn. Replace to prevent entry of rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 14, 2024 · Original Source
Inspection
Aug 8, 2024
Failed
7 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Deli unit at the grill station registers 48F. Tomatoes 54F lettuce at 48F grilled onions 46F stored in unit for 1 1/2 hours. PIC removed from unit until able to maintain at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temperature dishmachine registers 108F for wash. Equipment has soapy residue. Repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temperature dishwasher registers 145.6F at the plate with irreversible thermometer. PIC will manually wash-rinse-sanitize until repaired.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grill station-Wall to left of handsink floor around are with soils. Clean to remove. Compactor - Clean to remove heavy odors.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode 590.005/5-204.11-PFHandwashing
Official wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
No hand snik convenient and accessible to pot wash and food prep on back side of kitchen. Provide.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode 590.005/5-501.17-COther
Official wording
Toilet Room Receptacle Covered (C)
Inspector’s notes
No cover on trash receptacle. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Weatherstrip on bottom of door near trash area is worn. Replace to prevent entry of rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 8, 2024 · Original Source
Inspection
Feb 28, 2024
Passed
1 recorded violation
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
2024 health permit has not been paid for / Please make payment ASAP
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 28, 2024 · Original Source
Inspection
Feb 26, 2024
Hearing scheduled
3 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Baseboard coming apart from wall near the fryers / Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floors especially under and next to the equipment with visible soils / Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
2024 health permit has not been paid for / Please make payment ASAP
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 26, 2024 · Original Source
Inspection
Feb 15, 2024
Failed
3 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
2024 health permit has not been paid for / Please make payment ASAP
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Baseboard coming apart from wall near the fryers / Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floors especially under and next to the equipment with visible soils / Clean to remove
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 15, 2024 · Original Source
Inspection
Dec 12, 2023
Passed
1 recorded violation
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Oct. 2023. Address and provide up to date tags for the re-insepction. Hood cleaning has been scheduled for Thursday 11/30/203.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Dec 12, 2023 · Original Source
Inspection
Dec 7, 2023
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Oct. 2023. Address and provide up to date tags for the re-insepction. Hood cleaning has been scheduled for Thursday 11/30/203.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Dec 7, 2023 · Original Source
Inspection
Nov 28, 2023
Failed
1 recorded violation
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood and Ventilation tags with a past expiration date from Oct. 2023. Address and provide up to date tags for the re-insepction. Hood cleaning has been scheduled for Thursday 11/30/203.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 28, 2023 · Original Source