SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Inspection
Nov 22, 2024
Passed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
High temperature dishwasher is not properly working and has been shut down. Hospital is using disposable items only for service All equipment is being washed and sanitized in the high temp pot washer at 158F/184F Work order submitted- Parts ordered
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Small leak from the wash bay of the 3 bay sink located in the potwasher room- Make repairs
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.
Official record from Boston Inspectional Services Department, Nov 22, 2024 · Original Source
Inspection
Nov 14, 2024
Failed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
High temperature dishwasher is not properly working and has been shut down. Hospital is using disposable items only for service All equipment is being washed and sanitized in the high temp pot washer at 158F/184F Work order submitted- Parts ordered
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Small leak from the wash bay of the 3 bay sink located in the potwasher room- Make repairs
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.
Official record from Boston Inspectional Services Department, Nov 14, 2024 · Original Source
Inspection
Jul 24, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 24, 2024 · Original Source
Inspection
Mar 11, 2024
Passed
5 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
Cold products at the action line in the service area with temperatures of 47F-48F Per the PIC the products were on the line for less than 30min and were all removed at the time of the inspection and cooled to 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.
Large leak noted from below the large flight high temperature dishwasher during operation at the time of the inspection. The heavy leak is causing large amounts of water to pool on the floor of the warewashing area- Make proper repairs to the unit
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.
No soap at the handwashing as you enter the kitchen- Corrected on site
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold products at the action line in the service area with temperatures of 47F-48F Per the PIC the products were on the line for less than 30min and were all removed at the time of the inspection and cooled to 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.
Large leak noted from below the large flight high temperature dishwasher during operation at the time of the inspection. The heavy leak is causing large amounts of water to pool on the floor of the warewashing area- Make proper repairs to the unit
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.
No soap at the handwashing as you enter the kitchen- Corrected on site
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.