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Harvard Business School Cafete

August 25, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings3

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Failed findings

Labeling of Ingredientscritical

Inspector note: Provides proper labels on all grab n go bakery products.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Observed Pizza at 99F in hot holding cabiunet.Discontinue.Maintain all hot holding at 140F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Milk 47F Sour cream 49F Half n Half cream 50F for more than 24 hours per PIC in McCall upright unit.PIC states she will Voluntarily discard all product.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: McCall upright unit 48F.Repair
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Replace industrial sanitizer at 3 Bay sink.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Provide proper sanitizer solution in all kitchen/service areas during operating hours.
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Provide "Please use utensil only" signage for the salad bar and hot buffett line.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 26, 2015: 7 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.