✕

Scholars Restaurant

June 4, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings4

← Back to the current restaurant page

Failed findings

Coolingcritical

Inspector note: Eggs cooked earlier in the day were 60F initially and then 60F after 20 minutes. Provide proper cooling methods and be sure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: At the onset of the inspection the handsink in the dishroom was blocked with equipment and the one in the back has only hot water. Provide access to handsink so employees can properly wash their hands.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Hot and Cold Watercritical

Inspector note: The handsink in the back of the kitchen has hot water at both faucets. Repair.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The handsink in the dishroom was blocked at the start of the insection. Provide access to sinks so employees can wash their hands.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 5, 2012: 4 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Downtown

See every restaurant in Downtown →

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.