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Berklee College Of Music

August 10, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Chicken in service line at 115Ffor less than 30 mi8n. Chicken in hot box set to a temperature of 178F with a temperature of 120F. Ensure all products are hot held at 140F or above. Removed by PIC and reheated to 165F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Multiple products in cold hold line and in under counter refrigeration at 45F-50F. PIC removed all products from service line refrigeration and moved products to walkin refrigerators at 38F or below. Products in line for less than 2 hours
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Multiple refrigeration units with temperatures of 48F-50F. All food removed from equipment. Make proper repairs
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Multiple refrigeration units with no conspicuous thermometers- Provide
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor in trash rooms with debris and soils- Clean with proper frequency
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 26, 2015: 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.