✓
Spangler Student Center
April 1, 2013 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector 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.
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Cold HoldingcriticalInspector note: Sliced tomatoes and cooked panzanella with a temperature of 61F. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F.
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Conformance w/ Approved ProcedurescriticalInspector 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.
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Non-Food Contact Surfaces CleanInspector note: Several cuting boards at pizza station and in main kitchen area visibly soiled and scoared. Clean to remove resurface or replace.
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Re-use of Single Service ArticlesInspector 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.
What changed since the previous inspection?
Compared with Fail on March 25, 2013: 5 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.