Lower Dining Corcoran Dining Facility

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings2
• critical findings2

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Failed findings

• ⚠️Reheating for Hot Holding (P)critical
  Inspector note: Sausages at the hot holding unit registered 100F unit 185F. PIC stated sausages held there for 2 hours and voluntarily discarded them. Re-heat properly before placing for hot holding.
  code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Observed roasted potatoes maintained at 98F Unit without hot water. PIC voluntarily discarded the food. Ensure that all food for hot holding is maintained at 135F or above.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 16, 2019: 2 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.