Northeastern Univ./International Village

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Observed cucumber-tomato salad 44F @ Mezzane; Rice 45F stored in deep pans @ Sushi station; Lettuce 46F @ Golden Bowl. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in blast chiller. Corrected on site
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Observed cooked salmon 119F stored in warming cabinet @ kosher station. Discussed with PIC to maintain hot holding @ 135F and above. PIC removed and reheated in oven to 165F. Corrected on site
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
  Inspector note: Observed multiple ready to eat food items improperly date marked in walk in units. Provide correct date marking all ready to food items stored in walk in / refrigerated units
  code 590.003/3-501.17-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 12, 2023: 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.