B.U. West Campus

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

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Hot Holding Station- Pork 110F. PIC states it has been cooked an hour ago and re-heated to 165F. Maintain all PHFs at 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: Claflin - High Temp Dish Machine Rinse temperature registering 196F. Repair to maintain 180F or above. Repair company called . The other high temp machine will be used until repair performed.
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Hand Washing Sink at the Claflin Warewashing area with a hose from A/C unit being discharge into it. Remove. Use for handwashing only.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: Re-train staff with regard to proper hot holding and warewashing.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Wash Rinse Water Clean Proper Temperature.
  Inspector note: High Temp Dish Machine (Pots) registering 120F for wash cycle. Repair to maintain 150F or above.
  code 19-4-501.18-.110* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: Hand washing sink at the Pizza Station (serving line) missing proper signage. Provide.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 24, 2015: 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.