✓

Lower Dining Corcoran Dining Facility

January 15, 2020 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
(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: Pass

What changed since the previous inspection?

Compared with Fail on January 8, 2020: 2 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.