Schraffts Center Cafe

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Items at the salad bar are out of temperature; grilled chicken 50F breaded chicken 50F kale salad 53F butternut squash 48F blue cheese 54F. Provide proper cold holding of 41F or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Cooking Temperaturescritical
  Inspector note: The chicken cooked earlier in the day and cooling on the top of the reach in units; 78F and after ffiteen minutes the temperature was 80F. Provide proper cooling methods to ensure items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours (the items were reheated to 165F and the cooling process began again)
  code 03-401.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: The cutting boards are heavily scored at some stations. Resurface or replace.
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: There is no hot water at the handsink in the back prep area. Repair.
  code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 22, 2018: 3 findings appeared for the first time. 1 finding recurred. 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.