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Northeastern Univ/Curry Center

September 18, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: 1)Products in cold holding unit at above 41F. Cut tomatoes 47F Salsa 47F Cheese 46F. Ensure cold holding at 41F and below. Removed by PIC 2) Par cooked french fries at 117F on racks next to fry station. Products must be held at 41F or below. Placed in walkin by PIC.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Cutting boards heavily scored and soiled- Replace
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: High Temperature dishwasher not reaching 180F for rinse cycle. Washing ar 163/Rinse 168F- Repair
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wet wiping cloths on counter. Ensure maintained in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Handsink heavily soiled- Clean to remove
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 24, 2013: 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.