B.U. West Campus

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings3

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Prepared chicken on the hot line at the True Balance station with a temperature of 125F. Temperature of the product was also at 125-130F in a hot holding box. Other products in the hot hold box were at above 160F Employees shall ensure products are cooked to the proper cooking temperatures and hot held at 135F or above Per the temperature logs at the station the product was cooked to 170F 45 minutes prior to the inspection All the product was removed and placed back into the oven to reheat to above 165F Review procedures with all staff
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Numerous cut vegetables were on service stations at above 41F Diced tomatoes noted at the Vegan Station 56F Wraps and Bowls 54F Mediterranean 54F. Peppers 56F and Zucchini 58F were also noted in a lift top service line refrigerator at the Mediterranean station. Ensure all products are properly cooled to 41F or below prioer to placing out for service. All products noted at above 41F were removed and placed in the blast chiller before putting back out to the service line
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Sanitizers Criteria-Chemicals (P)critical
  Inspector note: Sanitizer from the automated dispenser in the True Balance station tested at 500ppm- Hot water is attached to this dispenser with a temperature of 120F Lower water temperature to 65F-75F as indicated by the manufacturers instructions- Cold water added at the time and tested at 300ppm Sanitizer in the Pot Wash warewashing area tested above 500ppm- Water was within normal temperatures Water will be added until repairs are made to lowerthe concentration to 200-400ppm
  code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
• ⚠️(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
  Inspector note: Priority violations noted on the inspection report- Review procedures with staff
  code 590.002(B)/2-102.11-PF** · serious findingstatus: Fail
• ⚠️(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
  Inspector note: Temperature gauge on the high temperature pot washer is registering a rinse temperature of 120F at the time of the inspection. An irreversible thermometer was used and the unit is properly rinsing at above 180F. Repair gauge
  code 590.004/4-502.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 1, 2024: 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.