✓

Northeastern Univ/Curry Center

September 26, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
Non-Food Contact Surfaces

Inspector note: Cutting boards heavily scored and soiled- Replace
code 15-4-202.16* · lower-severity findingstatus: Pass
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: Pass
Wiping Cloths Clean Sanitize

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

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

What changed since the previous inspection?

Compared with Fail on September 18, 2014: 5 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.