Cooked?✓
150 Boylston St. Dining Room @ Emerson College
October 23, 2009 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 2 code checks were marked passed.
Checks marked passed
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Inadequate Facilities/Cooling MethodsInspector note: The staff cook approximately 8 plastic bins of pasta and 90 pounds of chicken each day. The pasta is rinsed with cold water before packing it into the plastic bins and stacking it within the beverage cooler in the rear storage area. The chicken is grilled diced and placed into hot holding or metal containers within the pasta station reach-in refrigerator. Bulk pasta and chicken temperatures measured 50 to 55 degrees F five to seven hours after cooking. Whereas all of the existing cooking equipment is full either additional equipment is required or current cooling methods need to be modified to provide proper product cooling. Review current methods and provide a revised plan of action to BISD at the reinspection.
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Installed and MaintainedInspector note: The hot water faucet to the grill's hand sink is not functioning. The faucet must be repaired. Staff were observed to be utilizing the sink for handwashing.
What changed since the previous inspection?
Compared with Fail on October 9, 2009: 2 previous findings did not recur.
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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.