Spangler Student Center

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: The chicken cooked earlier in the day for salad bar and saute station is between 52F - 60F. Properly cool items and when they get to service make sure they are 41F or below. The eelin the sushi area is 127F. Properly cold hold at 41F or below or hot hold at 140F or above.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Conformance w/ Approved Procedurescritical
  Inspector note: There are no testing instructions in the HACCP plan. Provide instructions.
  code M-8-103.12*** · critical food-safety factorstatus: Pass
• ✓Wash Rinse Water Clean Proper Temperature.
  Inspector note: The wash cycle on the pot washer is only reaching 140F. Provide proper wash temperature of 150F or above. The pressure gauge is not moving. Repair.
  code 19-4-501.18-.110* · lower-severity findingstatus: Pass
• ✓Installed and Maintained
  Inspector note: There is a cloth wrapped around the faucet in the dishroom. Properly repair.
  code 29-5-201/02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 7, 2015: 4 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.