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 diced tomatoes stored @ 47F - Latin Station Observed Baked Chicken / Cut vegetables stored between 43F-48F - Allergen station Observed chicken patties (whole / cut) stored between 46F-70F - Pizza station ***Discussed with PIC to maintain cold holding @ 41F or below. PIC removed all stated items and stored in blast chiller while on site***
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
  Inspector note: Observed bottom hot holding cabinet with food spills @ Latin station. Clean to remove all spills
  code 590.004/4-601.11-PF** · serious findingstatus: Pass
• ✓Cleaning Frequency and Restrictions (C)
  Inspector note: Observed grease spills on floor behind fryolator. Clean with frequency to maintain spillage
  code 590.006/6-501.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 26, 2024: 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.