Dana Farber Cancer Institute Cafeteria

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

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Cut fruit placed out for service in open air grab and go refrigeration 48F. Ensure products are properly cooled to 41F or below. Removed by PIC and placed in walkin cooler to 39F Multiple products prepped less than 2 hours ago in walkin unit with an equipment temp of 47F. Tuna 44F Juice 43F. Foods removed from walkin and placed in vegetable walkin to properly cool to 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Walkin refrigerator used for catering prep and holding 47F. Make proper repairs to ensure unit is maintained at 41F or below. PHFs prepared less than 2 hours prior removed and placed in produce walkin at 38F Drawer under counter refrigeration at grill station not fuctioning. Products are stored in metal containers on ice on counter that runs in front of grill. Products at time of inspection 41F or below. Make proper repairs to ensure products are properly stored and maintained at 41F or below Paper towel dispenser at catering station not properly working- Repair/Replace
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: Drain cover misplaced on floor drain in catering station- Replace
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 23, 2015: 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.