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Scholars Restaurant

June 24, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Cojita cheese that was processed in Robocoup and placed into prep refridge was at 47.3F.Smoked Gouda cheese at 49F.Please ensure product is properly chilled back down to 41F before being put out for service.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Good Hygienic Practicescritical

Inspector note: Beverages throughout front and back of house uncovered in service areas.This has been at issue here and discussed at length with management but yet to be rectified.????????????????
code 12-2-401.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Handsinks at bars(upstairs and downstairs) had pans/collanders in them.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Test Kit Provided

Inspector note: No test kit for quat sanitizer at start of Inspection.Vendor was called and arrived during Inspection.Please maintain an adequate supply of test kits.
code 17-4-302.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hot water at handsinks too hot(160F+).Handsink in kitchen was leaking.Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 19, 2011: 5 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.