Cooked?✕
Berklee College Of Music
September 22, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings1
Failed findings
-
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Foods in hot holding at 120F-125F: Chicken drumsticks in first floor warming baox at 125F Tofu shrimp & chicken in steam table on 2nd floor at 120F Items out of temperature for less than one hour. PIC placed all items in ovens and reheated to 165F. Chicken drumsticks had not been immediately placed into hot holding after cooking. Stream table for tofu shrimp and chicken was not set high enough to maintain 135F. Confirm equipment is working properly and retrain staff that hot foods need to be held above 135F at all times.
-
(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: PIC needs to take active managerial control of food temperature control retraining staff to keep hot foods above 135F and to monitor temperatures during service. Also retrain staff to cool foods thoroughly to 41F before putting foods into service.
-
(A )Cooling Methods (Pf)Inspector note: Cooked red onions on hot wrap station at 110 for cold holding. Staff stated onions had been cooked an hour prior. Onions were stread out on a sheet tray and placed in the freezer. Temped at 38F 20 minutes later. Retrain staff to cool foods properly in small batches metal containers and spread out before placing foods into service.
What changed since the previous inspection?
Compared with Pass on February 19, 2021: 3 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Back Bay
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.