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Simmons College-The Fens
February 24, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings2
Failed findings
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Hot HoldingcriticalInspector note: hot station/chicken 128 degrees/provide proper temperature of 140 degrees or above
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Cold HoldingcriticalInspector note: pizza station/chicken 58 degrees/provide proper temperature of 41 degrees or below/removed by manager sandwich station/turkey 70 degrees/provide proper cold holding temperature of 41 degrees or below
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Food Contact Surfaces CleanInspector note: sanitize all knives in knife rack clean all can opener blade ice machine/clean interior door
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Food Container LabelsInspector note: beverage walk in/properly label all yogurt cups
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Food ProtectionInspector note: pizza station/during food prep properly store all items in ice provide utensils only signage at all self service stations
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Dishwashng FacilitiesInspector note: 3 bay sink/provide proper set up of sink
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Wiping Cloths Clean SanitizeInspector note: properly store all wiping cloths in a sanitizing solution
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Installed and MaintainedInspector note: repair mixing valve to two sandwich bar handsinks dishroom/repair leak from ceiling
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Hand Cleaner Drying Tissue SignageInspector note: pizza station/provide paper towels in dispenser dishroom/repair towel dispenser
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Inadequate LightingInspector note: hot line/replace burnt out lights
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Rooms and Equipment VentedInspector note: restrooms/provide proper ventilation
What changed since the previous inspection?
Compared with Pass on October 9, 2009: 11 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.