Lower Dining Corcoran Dining Facility

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

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Checks marked passed

• ✓(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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on February 28, 2024: 8 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.