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Dining Hall @Emerson
January 7, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings4
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Tuna salad- 52F Hard boiled eggs- 53F Chicken Salad 49F. One of the staff members removed the 3 food items and returned them to the blast chiller. The final temperature of the 3 food items- 41F. Ensure staff is taking temperatures of the food before serving to the students.
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System Maintained in Good Repair (P)criticalInspector note: The irreversable thermometer was run through the high temp dishmachine Wash 150/ Rinse150. At the time of the inspection there were 2 plumbers on site. Discontinue using the high temp dishmachine until it has been repaired and wash 160/Rinse 180. Use the 3 bay sink . 3 bay sink was tested - 200ppm.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Please add the consumer advisory and allergen to all menus. Documents will be emailed over with this report.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Observed mold-like substance inside the ice machine. Clean and sanitize in the interior of the ice machine to remove mold- like substance.
What changed since the previous inspection?
Compared with Pass on September 30, 2025: 4 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.