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Northeastern Univ/Curry Center

October 23, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Provide proper hot holding temperature to chicken legs at West End Cafe. (135F.) Maintain at 140F or above at all times.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Provide proper cold holding temperature to ham and cheese croissants. Do not store at room temperature.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Provide sanitizing reading to sanitizing solution used for spraybottles and sanitizer buckets. (Dilute according to manufacturers specifications.)
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Provide proper cooling methods for steak at D'Angelo's. (70F).
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Properly repair backed up sink drains on 3 compartment sink at Wendy's area.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 30, 2009: 5 findings appeared for the first time.

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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.