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Spangler Student Center

March 25, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Cooked shrimp in hot holding unit at stir fry station with tempeatures between 95-100F. Ensure all potentially hazardous foods are being maintained at 140F. PIC removed and reheated shrimp to 165F to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Sliced tomatoes and cooked panzanella with a temperature of 61F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Letters of guarantee not up to date or present at the time of the inspection. Provide up to date letters of guarantee for the re-inspection.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Several cuting boards at pizza station and in main kitchen area visibly soiled and scoared. Clean to remove resurface or replace.
code 23-4-602.13* · lower-severity findingstatus: Fail
Re-use of Single Service Articles

Inspector note: Single use paper cup being used to dispense peanut butter chips in dry storage room. Discontinue and use a handled scoop to prevent contamination from hands.
code 26-4-502.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 6, 2012: 5 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.