Berklee College Of Music

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: The cold items on the saute station are elevated meatballs 56F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Hot and Cold Watercritical
  Inspector note: The hot water at some of the handsinks is only reaching 90F. Provide proper hot water temperature of 110F.
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: The salad toppings have common utensils. Provide a separate utensil for each item.
  code 10-4.302.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: The final rinse temeprature gauge on the large dishwasher is not moving but a maximum temperature thermometer showed that the temperature was over 170F at the plate. Repair gauge.
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 2, 2016: 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.