Northeastern Univ/Curry Center

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Sliced turkey hot held at West End at 122-128F. Ensure product is not over filled and maintained at 140F or above. Removed and reheated to 170F
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Kigo Station- Packaged cooked steak at 47F West End- Cut fruit in bowls blocking air flow in open air cooler at 48F Discontinue blocking proper air flow of equipment Ensure products are maintained at 41F or below All products removed at time of inspection
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Container Labels
  Inspector note: Kigo Sation- Multiple squeeze bottles with no labels- Provide
  code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 24, 2017: 3 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.