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Simmons College-The Fens

October 1, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings3

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Failed findings

Labeling of Ingredientscritical

Inspector note: Provide proper labeling of ingredients for all grab and go products in front service area.
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Provide proper cold holding temperatures to all PHF's at salad bar unit. Turkey-50F Eggs-48F. Maintain at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Provide proper wash and final rinse temperatures to high temp dishwasher. Maintain according to manufacturers specifications. Wash temp was 146F and Final rinse temp was 120F.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide proper storage of all clean cutting boards during storage. Keep seperated to air dry.
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Provide proper internal thermometers for all reach-in refrigerators and freezers.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Properly clean exhaust hood ventilation systems and ansul pipes above hot food cooking equipment in kitchen.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 2, 2009: 6 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.