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Spangler Student Center
December 10, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings6
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: Sliced carrot and scallions being left out at room temperature (66F). Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. PIC removed foods out of temperature at the time of the inspection.
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Location AccessiblecriticalInspector note: Hand sink in sushi bar area being blocked by a roll away cart. Discontinue and ensure all hand sink remain accessible.
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Conformance w/ Approved ProcedurescriticalInspector note: PH of acidified rice above the specified requirements set forth by the HACCP plan submitted to the Health Department (PH at 4.2) . Adjustment was made in order to lower the PH of the rice to the acceptable requirements set forth by the HACCP Plan.
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Food ProtectionInspector note: Boxes of foods observed being stored on the ground of the walk-in freezer. Discontinue and store elevated at least 6 inches off the ground.
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Food Contact Surfaces DesignInspector note: Plastic cup observed being used for bulk vinegar and rice containers. Discontinue and use a handled scoops to prevent contamination from hands.
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Non-Food Contact SurfacesInspector note: Handle of steam box at the Grill station missing. Replace.
What changed since the previous inspection?
Compared with Pass on August 15, 2013: 6 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.