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Simmons College-The Fens

September 19, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings4

Failed findings

Hot Holdingcritical

Inspector note: 1) hot hold of beef at 95f ensure proper hot hold of 140f or above 2) hot hold of stir fry at 90f ensure proper hot hold of 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: 1) cold hold of cut peppers at 50f ensure proper cold hold of 41f or below 2) cold hold of cooked ground beef at 60f ensure proper cold hold of 41f or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Hot and Cold Watercritical

Inspector note: hot water at all hand sinks running from 135f -145f ensure hot water at safe temperatures 110f max. per plumbing code
code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: manager to ensure proper training of all employees in cooking cold hold and hot hold temperatures and cooling procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: hood vents with grease and dust build up clean to remove
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on October 10, 2012: 2 findings appeared for the first time. 3 findings recurred. 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.