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Berklee College Of Music

February 21, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Coolingcritical

Inspector note: Prepared rice and cooked diced chicken stored in walkins and at service line at temperatures of 51F-56F. Per PIC and logs hicken prepared the morning of the inspection. Cooked cooled diced and heavily wrapped in plastic and placed in walkin. Per PIC rice cooked and cooled on previous day. Deep pans in walkin heavily wrapped in plastic. Pans of rice discarded (10 gallons) at time of inspection. Review all procedures with staff
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Eggs stored at grill station in egg crate in cold hold line at 53F Ensure product maintained a 41F or below. Removed and placed in walkin
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Equipment Thermometers

Inspector note: Gauge on high temperature machine located on second level with a rinse temperature of 174F. Thermal strip used at time of inspection indicated proper rinse temperature. Repair gauge
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 19, 2017: 3 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.