Harvard Business School Cafete

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: McCall upright unit 48F.Repair
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Dishwashng Facilities
  Inspector note: Replace industrial sanitizer at 3 Bay sink.
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on August 25, 2016: 7 previous findings did not recur.

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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.