B.U.Dining Srvices-2Nd Fl.

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings4

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Failed findings

• ⚠️Coolingcritical
  Inspector note: Provide proper cooling metods and policies to ensure all PHF's are cooled from 140F to 70F within 2 hrs. and from 70F to 41F within an additional 4hrs. Provide cooling logs and documentation to verify such information. (Clam Chowder - 133F in covered containers in Walk-In cooler.)
  code 03-3-501.14*** · critical food-safety factorstatus: Fail
• ⚠️Hot Holdingcritical
  Inspector note: Provide proper hot holding temperatures to all PHF's at Grill/Entree station. (Pork Loin - 125F. Properly maintain all PHF's at 140F or above at all times.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Prevention of Contamination from Handscritical
  Inspector note: Observed employee handle raw turkey burger pattie then handle clean equipment and serve meals. Please inform staff to change gloves when completing tasks then moving on to additional tasks. Please wash hands before placing on new gloves.
  code 12-3--301.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Knowledgecritical
  Inspector note: Provide proper food allergy disclaimer on all menu's and menu boards as applicable. "Before placing your order please inform your server if anyone in your party has a food allergy."
  code M-2-102.11*** · critical food-safety factorstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Provide proper internal thermometers for all refrigerators and frezzers throughout. (Walk-In coolers)
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: Properly repair handsink in salad bar prep area to ensure adequate handwashing at all times. The sink is loose and if not centered the handsink will not work properly.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 20, 2012: 6 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.