Spangler Student Center

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Scrambled eggs at buffet line 121F. Maintain above 135F. COS.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️System Maintained in Good Repair (P)critical
  Inspector note: Floor drains in dish area are backing up. Make all necessary repairs. Workers on site contained area removed waste water and disinfected.
  code 590.005/5-205.15-P*** · critical food-safety factorstatus: Fail
• ⚠️Cooling Heating and Holding Capacities-Equipment (Pf)
  Inspector note: Both blast chillers in basment kitchen inoperable. Repair. Walkin freezer in disrepair. Repair.
  code 590.004/4-301.11-PF** · serious findingstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: Peeling paint inside walkin freezer on walls. Remove. Seal with non porous durable materials. Work order in place per Chef
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 23, 2020: 4 findings appeared for the first time. 10 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.