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150 Boylston St. Dining Room @ Emerson College

September 9, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Chicken in hot holding unit is 100 F. Provide proper hot holding of 140 F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Number Convenientcritical

Inspector note: The handsink next to the grill is blocked with equipment. Remove to provide access.
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Wiping cloths are stored in over 400 ppm of Quats. Provide proper sanitizer levels.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Ice wells are not filled high enough to keep food cold. Provide enough ice to maintain temperature. Pasta cooked that morning is cooling in deep covered containers. Provide proper cooling. Garlic and oil mixture is stored at room temperature. Store under refrigeration.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils are stored in sanitizer buckets. Store utensils properly.
code 10-3-304.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 2, 2008: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.