✓

Scholars Restaurant

June 12, 2013 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on June 4, 2013: 4 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.