Iron Mountain

Restaurant Information
Inspection Results
Data Source
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Restaurant Information

Facility ID 010Ccb63Bcb6526
Business Name Iron Mountain
DB Name Iron Mountain
Legal Owner Jamestown One Federal Lp
Last Name Iron Mountain
First Name Aramark @
Licence Number 125665
Licence Status Active
Licence Description Eating & Drinking

Inspection Results

Date Result Level Desc Status Comments
HE_Pass
2018-04-24 08:09:11 HE_Pass * Wiping Cloths Clean Sanitize Pass In use wiping cloths are stored on tables in the kithcen. Keep all in use wiping cloths in a sanitizing solution when not in use.
2018-04-24 08:09:11 HE_Pass * Food Contact Surfaces Design Pass Cutting boards to cold units in the kitchen are scoured and stained. Resurface or replace all scoured and stained cutting boards.
2018-04-24 08:09:11 HE_Pass * Food Protection Pass toppings at the salad bar are stored outside of the sneeze gaurds. Keep all foods at the salad bar under the sneeze gaurds.
2018-04-24 08:09:11 HE_Pass * Food Thermometers Provided Pass Provide an accurate metal stemmed thermometer for moitoring hot and cold food temperatures.
2017-07-20 08:32:06 HE_Pass *** Separation Segregation Cross Contamination Pass Open carton of raw eggs observed being stored directly above ready to eat foods. Discontinue and store properly to ensure no cross contamination from raw eggs.
2017-07-20 08:32:06 HE_Pass * Inadequate Facilities/Cooling Methods Pass Cooked pasta salad with an elevated temperature of 54F. PIC stated the salad had just been made. Discontinue and ensure poper cooling methods are in place prior to being placed out for service.
2017-07-20 08:32:06 HE_Pass *** Hot Holding Pass Cooked turkey on got holding table at 117F . Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above.
2016-10-05 09:11:29 HE_Pass ** Cross Connection Back Siphonage Backflow Pass Spray arm at the 3 bay sink hangs below the fill line. Discontinue and ensure the spray arm hangs above the fill line.
2016-10-05 09:11:29 HE_Pass * Clean Equipment & Utensils Storage Pass Metal bowls observed being stored under the pipe of the single bay preparation sink. Discontinue and store bowls in a clean and protected area.
2016-10-05 09:11:29 HE_Pass * Food Protection Pass Box of meats observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
2015-03-04 08:22:49 HE_Pass *** Cold Holding Pass Hard boiled eggs 50F Tuna 48F Grilled chicken 50F / Provide proper cold holding temperatures.
HE_Pass
2014-02-20 14:25:22 HE_Pass * Hand Cleaner Drying Tissue Signage Pass 1) no hand soap @ hand sinks supply 2) no hand towels @ hand sink supply 3) no hand wash signage @ hand sinks supply
2014-02-20 14:25:22 HE_Pass * Equipment Thermometers Pass refrigeration units without interior thermometers supply
2014-02-20 14:25:22 HE_Pass * Non-Food Contact Surfaces Pass 1) dish machine not ready to operate supply 2) cutting boards not installed install 3) ice machine not installed install 4) 3 bay not set up for ware washing supply
HE_Fail * Wiping Cloths Clean Sanitize Fail In use wiping cloths are stored on tables in the kithcen. Keep all in use wiping cloths in a sanitizing solution when not in use.
HE_Fail * Food Contact Surfaces Design Fail Cutting boards to cold units in the kitchen are scoured and stained. Resurface or replace all scoured and stained cutting boards.
HE_Fail * Food Protection Fail toppings at the salad bar are stored outside of the sneeze gaurds. Keep all foods at the salad bar under the sneeze gaurds.
HE_Fail * Food Thermometers Provided Fail Provide an accurate metal stemmed thermometer for moitoring hot and cold food temperatures.
HE_Fail *** Separation Segregation Cross Contamination Fail Open carton of raw eggs observed being stored directly above ready to eat foods. Discontinue and store properly to ensure no cross contamination from raw eggs.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Cooked pasta salad with an elevated temperature of 54F. PIC stated the salad had just been made. Discontinue and ensure poper cooling methods are in place prior to being placed out for service.
HE_Fail *** Hot Holding Fail Cooked turkey on got holding table at 117F . Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above.
HE_Fail ** Cross Connection Back Siphonage Backflow Fail Spray arm at the 3 bay sink hangs below the fill line. Discontinue and ensure the spray arm hangs above the fill line.
HE_Fail * Clean Equipment & Utensils Storage Fail Metal bowls observed being stored under the pipe of the single bay preparation sink. Discontinue and store bowls in a clean and protected area.
HE_Fail * Food Protection Fail Box of meats observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
HE_Fail *** Cold Holding Fail Hard boiled eggs 50F Tuna 48F Grilled chicken 50F / Provide proper cold holding temperatures.
HE_Fail * Hand Cleaner Drying Tissue Signage Fail 1) no hand soap @ hand sinks supply 2) no hand towels @ hand sink supply 3) no hand wash signage @ hand sinks supply
HE_Fail * Equipment Thermometers Fail refrigeration units without interior thermometers supply
HE_Fail * Non-Food Contact Surfaces Fail 1) dish machine not ready to operate supply 2) cutting boards not installed install 3) ice machine not installed install 4) 3 bay not set up for ware washing supply
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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