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N.U. Stetson Hall West

October 27, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 3 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Multiple products at grab and go area at Outtakes below 140F. Hamburger 125F Veggie Burger 131F. Ensure products are hot held at 140F or above . Removed at time of inspection and reheated
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Dishwashng Facilities

Inspector note: High temperature dishwasher with a rinse temperature above 194F. Rinse temp must be maintained between 180-194F. All equipment being washed at East side until proper repairs are made.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood at cookline expired September 2015. Hood sticker indicates last cleaning and inspection 8/25/15. Have proper sticker on hood or schedule cleaning and inspection if required.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 19, 2015: 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.