Boston College Club

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Cheese in the walk-in is 45F. Provide information from manufacturer that cheeses can be stored out of refrigeration. The tabouli on the top of the sandwich unit is 80F blue cheese is 48F chicken salad is 48F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️PIC Knowledgecritical
  Inspector note: The manager was not familiar with the employee illness policy. Train staff on policy.
  code M-2-102.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: There are items cooling at the tops of the refrigeration units. Grilled onions are 55F chicken salad is 48F and tabouli is 80F. Provide proper cooling methods to ensure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: There are no paper towels at the bar. Provide paper towels at the for employees to wash and dry their hands.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The hood vent stickers have not been updated. Provide updated stickers.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 7, 2012: 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.