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Northeastern Univ. Ryder Hall

September 19, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Multiple products in refrigeration on right side of service line at temperatures of 56-58F. Products removed at time of inspection and placed in walkin at 38F. Per logs products below 41F when placed in line 2 hours prior to inspection.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Manager at location at time of inspection must properly monitor product and equipment temperatures. Manager must have active managerial control and take corrective actions when needed. Directed at time of inspection to remove products in cold holding at temperatures of 56F- 58F
code M-2-103.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Refrigeration at service line at 60F. Ensure equipment maintained at 41F or below. Service request placed at time of inspection and all foods removed from unit
code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 19, 2018: 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.