Cooked?✕
Mass Art Dining Commons
March 9, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings2
Failed findings
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Hot and Cold WatercriticalInspector note: 1)Handsink water at 38F when hot faucet handle is on. Ensure water is maintained at 110F for proper handwashing 2) Water at handwash sink fluctuates from cold to hot- Ensure water can be maintained at 110F for proper handwashing.
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Separation/Sanitizer CriteriacriticalInspector note: Calibrated sanitizer dispenser is dispensing quats sanitizer at 500ppm- Ensure sanitizer is maintained at 200-400ppm. Dilute mixture with water until repairs are made
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Food Contact Surfaces CleanInspector note: Nozzles of milk dispenser with dried on food soils- Clean with proper frequency
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Non-Food Contact SurfacesInspector note: Shelving in produce walkin peeling and rusted- Repair to make smooth durable and cleanable.
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Installed and MaintainedInspector note: Handwash sink leaking from pipe below into a bucket- Repair
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Vents of cookline soiled and with heavy dust- Clean to remove
What changed since the previous inspection?
Compared with Fail on September 22, 2014: 4 findings appeared for the first time. 2 findings recurred. 3 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.