B.U.Dining Srvices-2Nd Fl.

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Tuna in cold holding at 52F. Per PIC product delivered opened and placed on line. Ensure products at 41F or below before placing out for service
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓PHF's Properly Thawed
  Inspector note: Meat defrosting under running water stacked above fill line of sink- Use proper thawing procedures. Reviewed with PIC
  code 06-3-501.13* · lower-severity findingstatus: Pass
• ✓Dishwashng Facilities
  Inspector note: Dishwasher at Saute Station not properly operating- Repair
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: Area below cookline at saute station with heavy soils and debris- Clean
  code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 30, 2017: 4 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.