W Boston the Gallery Restaurant

Multiple cold holding units observed without internal thermometers; provide internal thermometers for all coold holding units.

Observed metal bowls stored inside bulk food containers; utensils to scoop foods from bulk containers should have handles to prevent contamination by hands.

At the standing cooler next to the handwashing sink observed cut melon 55F sliced cheese 57F; at the middle sandwich cooler at the cook line observed smoked salmon 58F cut cucumbers 58F cooked chicken wings 59F; a service call was placed to repair the cold holding units and foods that had been placed into the units within the last two hours were put into the walk-in unit to properly cool and foods that had been left in the cold holding units longer were voluntarily discarded by staff. Hold cold TCS foods at 41F or below.

At the cook line observed cooked pears inside a hotel pan kept on an unheated surface at 80F; discussed with person in charge to keep the pears on the flat top grill at 135F and above or in cold holding at 41F or below the pears were voluntarily discarded.

At the cook line observed cooked pears inside a hotel pan kept on an unheated surface at 80F; discussed with person in charge to keep the pears on the flat top grill at 135F and above or in cold holding at 41F or below the pears were voluntarily discarded.

Multiple cold holding units observed without internal thermometers; provide internal thermometers for all coold holding units.

At the standing cooler next to the handwashing sink observed cut melon 55F sliced cheese 57F; at the middle sandwich cooler at the cook line observed smoked salmon 58F cut cucumbers 58F cooked chicken wings 59F; a service call was placed to repair the cold holding units and foods that had been placed into the units within the last two hours were put into the walk-in unit to properly cool and foods that had been left in the cold holding units longer were voluntarily discarded by staff. Hold cold TCS foods at 41F or below.

Observed metal bowls stored inside bulk food containers; utensils to scoop foods from bulk containers should have handles to prevent contamination by hands.