✕

Harvard Business School/Kresge

April 8, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

← Back to the current restaurant page

Failed findings

Coolingcritical

Inspector note: Diced chicken and cooked vegetables inside of cooler# 22 with a temperature of 47F and 58F. PIC stated it had been cooked in the morning cooled and is going to be used for lunch service at 11:45. Ensure all staff has been trained on proper cooling procedures.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cooked greens and vegetables of cooler # 22 with a temperature of 58F. Diced cooked chicken in cooler # 22 with a temperature of 47F. PIC stated that the foods had been in the refrigeration units for a couple of hours. Ensure all potentially hazardous foods are being maintained at below 41F. PIC removed foods that were out of temperature placed them on sheet pans and then put them into a refrigeration unit to maintain a temperature below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Metal pan being used to dispense dry rice. Discontinue and use a handled scoop to prevent contamination from hands.
code 15-4-202.16* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No signage at hand sink by dishwaher of main kitchen and in main dishwashing room. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 2, 2012: 4 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Allston

See every restaurant in Allston →

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.