Bunker Hill Community College

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings1

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Failed findings

• ⚠️Labeling of Ingredientscritical
  Inspector note: Provide proper labeling of active ingredients on grab-n-go menu items downstairs and upstairs kitchen area's.
  code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: Provide proper wash temperature to high temp dishwasher in kitchen. Properly repair gauge on high temp dishwasher to show 150F. minimum.
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces Clean
  Inspector note: Properly remove all aluminum foil from shelving in salad refrigerator in downstairs kitchen area.
  code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 23, 2010: 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.