Simmons College-The Fens

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked beef 52F Cooked chicken 49F chop peppers/onoins 50F at the stir fry station for 30-40 min per PIC.Maintain cold holding 41F or below PIC removing to cool/hold 41F or below Items to be placed in containers submerged in ice at the prep station.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
  Inspector note: Clean interior shelving to remove spill--F1 Freezer
  code 590.004/4-601.11-C* · lower-severity findingstatus: Pass
• ✓Cleaning Floors Dustless Methods (C)
  Inspector note: Clean the floor under/around the fryers to remove grease buildup on the floor.
  code 590.006/6-501.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 27, 2022: 3 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.