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Aramark At Houghton Mifflin
March 5, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: portuguese kale 130 degrees/provide proper temperature of 140 degrees or above
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Cold HoldingcriticalInspector note: sandwich station/ chicken/turkey 53 degrees/ham 45 degrees/tuna 54 degrees/provide proper temperature of 41 degrees or below salad bar/egg 49 degrees/buffalo chicken 44 degrees/breaded chicken 44/hummus/44 degrees/provide prooer temperature of 41 degrees or below
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Hot and Cold WatercriticalInspector note: 3 bay sink/provide constant hot running water at 110 degrees
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Food ProtectionInspector note: remove all pizza from spead rack/keep on warming table
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Food Contact Surfaces DesignInspector note: resurface all worn white cutting boards
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Equipment ThermometersInspector note: provide accurate internal thermometer to 2 door traulsen to register 41 degrees or below
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: dishroom/remove mold like substance from wall
What changed since the previous inspection?
Compared with Fail on July 30, 2014: 5 findings appeared for the first time. 2 findings recurred. 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.