Cafe De Boston
Latest: PASS W/ CONDITIONS
October 7, 2020
Address
75 FEDERAL ST
Financial District, MA 02110
Inspection History
31 inspections
12 failures
License
License #68702
Last inspected: October 7, 2020
Inspection History (31 most recent)
PASS W/ CONDITIONS
October 7, 2020
at 6:53 PM
2 violations
590.003/3-501.16-P1 - (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P): A container of chicken in the hot holding cabinet is 87F. Provide proper hot holding of 135F or above. (The chef had the items reheated to 165F and ...
FAIL
July 31, 2020
at 11:43 AM
2 violations
590.003/3-501.16-P1 - (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P): A container of chicken in the hot holding cabinet is 87F. Provide proper hot holding of 135F or above. (The chef had the items reheated to 165F and ...
FAIL
March 12, 2020
at 4:59 PM
2 violations
590.003/3-501.16-P1 - (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P): A container of chicken in the hot holding cabinet is 87F. Provide proper hot holding of 135F or above. (The chef had the items reheated to 165F and ...
PASS
October 23, 2019
at 3:28 PM
0 violations
PASS
May 29, 2019
at 3:08 PM
0 violations
PASS
December 4, 2018
at 4:06 PM
0 violations
PASS
April 6, 2018
at 3:01 PM
0 violations
PASS W/ CONDITIONS
October 4, 2017
at 3:06 PM
3 violations
04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Cooked chicken in the open air cooler with an elevated temperature of 50F. PIC had stated that the chicken had been prepared from earlier. Discontinue and ensure proper cooling procedur...
PASS
March 2, 2017
at 7:22 PM
7 violations
02-3-602.11-.12/3-302.12 - Food Container Labels: Several sauce containers with no labels. Provide. | 03-3-501.16 - Hot Holding: Cooked chicken inside of the single door hot holding unit with a temperature of 94F. Cooked salmon with a temperature ...
FAIL
February 21, 2017
at 4:24 PM
7 violations
02-3-602.11-.12/3-302.12 - Food Container Labels: Several sauce containers with no labels. Provide. | 03-3-501.16 - Hot Holding: Cooked chicken inside of the single door hot holding unit with a temperature of 94F. Cooked salmon with a temperature ...
PASS
August 5, 2016
at 3:35 PM
2 violations
15-4-202.16 - Non-Food Contact Surfaces: Walk-in refrigerator in the main kitchen area with a slightly elevated temperature. Only whole produce and breads are being stored in the walk-in cooler until all new parts have been dcelivered and install...
FAIL
August 1, 2016
at 5:38 PM
6 violations
03-3-501.16 - Hot Holding: Cooked chicken inside of the upright warmer in the catering kitchen at 126F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat chicken to 165F to enusure no bact...
FAIL
July 25, 2016
at 2:26 PM
6 violations
03-3-501.16 - Hot Holding: Cooked chicken inside of the upright warmer in the catering kitchen at 126F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat chicken to 165F to enusure no bact...
PASS
April 4, 2016
at 3:12 PM
3 violations
03-3-501.16 - Hot Holding: Cooked chicken in self service station at 129F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken to removed and reheated to 165F to ensure np bacterial growth....
FAIL
March 25, 2016
at 2:22 PM
3 violations
03-3-501.16 - Hot Holding: Cooked chicken in self service station at 129F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken to removed and reheated to 165F to ensure np bacterial growth....
PASS W/ CONDITIONS
October 1, 2015
at 2:57 PM
1 violation
10-3-304.12 - Food Utensil Storage: Ice scoop submerged in ice bin / Remove and provide a proper holder for scoop.
PASS
June 23, 2014
at 2:35 PM
2 violations
03-3-501.16(A) - Cold Holding: Tuna at salad station (2nd counter) 50F / Remained in unit overnight out of temperature for an undetermined amount of time. Voluntarily disposed of / Provide proper cold holding temperatures. | 20-4-703.11 - Food Co...
FAIL
June 11, 2014
at 3:22 PM
2 violations
03-3-501.16(A) - Cold Holding: Tuna at salad station (2nd counter) 50F / Remained in unit overnight out of temperature for an undetermined amount of time. Voluntarily disposed of / Provide proper cold holding temperatures. | 20-4-703.11 - Food Co...
PASS
December 24, 2013
at 3:24 PM
0 violations
PASS
October 22, 2013
at 6:32 PM
3 violations
19-4-501.18-.110 - Wash Rinse Water Clean Proper Temperature.: The sanitizer water in the three compartment sink is 100F and the specs list the temp as 65F - 75F. Provide proper temperature to be sure sanitizer is effective. | 20-4-703.11 - Food ...
FAIL
October 16, 2013
at 3:29 PM
3 violations
19-4-501.18-.110 - Wash Rinse Water Clean Proper Temperature.: The sanitizer water in the three compartment sink is 100F and the specs list the temp as 65F - 75F. Provide proper temperature to be sure sanitizer is effective. | 20-4-703.11 - Food ...
PASS
March 21, 2013
at 1:09 PM
7 violations
02-3-602.11-.12/3-302.12 - Food Container Labels: Label bulk containers | 03-3-501.14 - Cooling: Soup 80F after 20 minutes 78F. Properly cool. | 03-3-501.16 - Hot Holding: Falafel is 69F. Provide hot holding of 140F or above. | 03-3-501.16(A) - ...
FAIL
March 12, 2013
at 7:18 PM
7 violations
02-3-602.11-.12/3-302.12 - Food Container Labels: Label bulk containers | 03-3-501.14 - Cooling: Soup 80F after 20 minutes 78F. Properly cool. | 03-3-501.16 - Hot Holding: Falafel is 69F. Provide hot holding of 140F or above. | 03-3-501.16(A) - ...
PASS W/ CONDITIONS
December 30, 2012
at 5:00 AM
0 violations
PASS
May 10, 2012
at 6:03 PM
8 violations
01-3-602.11 B2 - Labeling of Ingredients: Provide allergy informaion for bakery products | 03-3-501.16 - Hot Holding: The chicken in the hot holding cabinet is 100F. Review procedure to be sure that food is maintained at 140F or above. The bbq ch...
FAIL
April 30, 2012
at 3:27 PM
8 violations
01-3-602.11 B2 - Labeling of Ingredients: Provide allergy informaion for bakery products | 03-3-501.16 - Hot Holding: The chicken in the hot holding cabinet is 100F. Review procedure to be sure that food is maintained at 140F or above. The bbq ch...
PASS
September 9, 2011
at 5:11 PM
3 violations
03-3-501.16 - Hot Holding: Cooked fish holding in hot cabinet at 104.5F(Unit not turned on)?Please incorporate a checks and balance system to eliminate the human error.(Product was taken out and reheated in oven to 165F by PIC). | 03-3-501.16(A) -...
FAIL
August 30, 2011
at 2:51 PM
3 violations
03-3-501.16 - Hot Holding: Cooked fish holding in hot cabinet at 104.5F(Unit not turned on)?Please incorporate a checks and balance system to eliminate the human error.(Product was taken out and reheated in oven to 165F by PIC). | 03-3-501.16(A) -...
PASS
February 28, 2011
at 3:15 PM
2 violations
03-3-501.16 - Hot Holding: Chicken drumsticks at various temperatures ranging from 116F-150F at steam table.Product needs to have a uniform temperature of 140F and/or above.Cooked chicken breast holding in warmer unit at 112-118F.Doner shut off(in...
FAIL
February 14, 2011
at 4:58 PM
2 violations
03-3-501.16 - Hot Holding: Chicken drumsticks at various temperatures ranging from 116F-150F at steam table.Product needs to have a uniform temperature of 140F and/or above.Cooked chicken breast holding in warmer unit at 112-118F.Doner shut off(in...
PASS
December 29, 2010
at 3:24 PM
0 violations