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Aramark At Houghton Mifflin

September 19, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Salad bar - hard-boiled eggs at 48F and grilled chicken at 68F. Ensure all cold food is held at 41F or below at all times. Sandwich station - Coldcuts at 60F and egg salad at 65F. Ensure all cold food is held at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsink with dumped ice and food debris. Remove and ensure handsinks are for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Large dead roach trapped on glueboard remove and replace glueboard.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Thermometers Provided

Inspector note: Thermometer missing in beverage case provide. Provide thermometers for salad bar unit and sandwich bar unit.
code 05-4-302.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Bottom of reach ins with food debris clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 8, 2011: 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.