Lower Dining Corcoran Dining Facility

• official resultAdministrative hearing
• inspection typeEating & Drinking
• failed findings2
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Multiple cooked and cooled items at the salad bar with temperatures above 41F Cooked Cauliflower 50F Cooked Peppers 47.5F Productes were on the salad bar for less than 30 min per the PIC Products were removed and placed in a freezer to cool- Replaced by products below 41F During the reinspection on 03/07/24 temperatures of products at the salad bar were noted above 41F Cooked Chicken 45F Chickpeas 48F Hummus 52F Pasta Salad 51F All foods were in the unit less than 2 hours per the PIC and were removed at this time and placed in the walkin at 38F Facilities was contacted to verify that the open unit is maintaining at below 41F Discontinue using the salad bar unit until it is verified the unit is properly holding and ensure that all products are placed out and held at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Intensity-Lighting (C)
  Inspector note: Areas located in food service areas including the area at the back of the beverage coolers with insufficient light- Repair to provide brighter lighting
  code 590.006/6-303.11-C* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Cooling (P)critical
  Inspector note: Cooked pasta in a tightly covered large plastic container in the walkin There was heavy condensation on the interior ofthe lid The label indicated the product was prepared on 02/27/24 and the internal temperature at the time of the inspection was 57F Theproduct was removed discarded and denatured Review cooling procedures with staff
  code 590.003/3-501.14-P*** · critical food-safety factorstatus: Pass
• ✓Handwashing Sinks-Location and Placement (Pf)
  Inspector note: The handwashing sink at the Center Stage station is not properly working (Water is at 132F)and employees must leave the station to properly wash hands Make repairs to ensure handsink is working properly for use
  code 590.005/5-204.11-PF** · serious findingstatus: Pass
• ✓Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Pot washer at the facility is not properly working/ All equipment being washed in a 3 bay sink - Make proper repairs or replace
  code 590.004/4-501.11-C* · lower-severity findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Ceilings at vents in the warewashing area and in the servicearea located on the 2nd floor with heavy dust buildup- Clean
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass
• ✓System Maintained in Good Repair (C)
  Inspector note: Foot pedal for the cold water at the handsink located at the Center Stage has broken off and only hot water was available- Replace pedal for use of the cold water
  code 590.005/5-205.15-C* · lower-severity findingstatus: Pass
• ✓Outer Openings Protected (C)
  Inspector note: Rear doors that lead to the loading docks with spaces at the bottom that allow light through- Provide door sweeps
  code 590.006/6-202.15-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 28, 2024: 2 findings recurred. 6 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.