Simmons College-The Fens

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓Equipment Thermometers
  Inspector note: Provide proper internal thermometers for all reach-in refrigerators and freezers.
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on October 1, 2009: 6 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.