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Emmanuel College

January 30, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Labeling of Ingredientscritical

Inspector note: provide labeling on product or in product book
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: provide all hot holding at 140 or above at all times
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: ensure all items are properly chilled before putting out at the cookline
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: thoroughly clean and paint or seal to provide clean durable non porous surface
code 15-4-202.16* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: repair and paint or seal to provide clean durable non porous surface
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 4, 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.