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Spangler Student Center

May 5, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: The toasted farro salad is at ambient temperature 71F on the salad bar. Items need to be held at 41F or below or a varinace needs to be granted to store items outside of temperature control. The polenta on the prep table is 81F. Provide proper cold holding of 41F or below. The spinach on the top of the pizza refrigerator is 74F and the noodles for the stir fry are 70F. Make sure items are properly cooled before they are stored on the tops of the refrigeration units.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: Juice that is freshly made on site requires a consumer advisory. Provide and store juice refrigerated.
code M-3-603.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: The lab test and parasite letters have expired. Update. The HACCP plan has not been reviewed. Have the manager review the HACCP plan every year. The instructions for the meter in the plan are for a different meter. Provide updated meter instructions and testing instructions if they are only using one buffer testing.
code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 17, 2013: 3 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.