Spangler Student Center

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

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Salad Bar:Salmon Pasta 46F Quinoa Salad 46F Cantina Station: Tomatoes 46F Guacamole 46F All out of temperature products removed and placed in blast chillers to below 41F
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Black eyed peas at 80F Roasted potatoes at 110F Acorn squash 106F Foods shall be held at 135F or above Removed and reheated to 165F
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Cutting Surfaces (C)
  Inspector note: Heavily worn cutting boards in use- Replace
  code 590.004/4-501.12-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Dust buildup on walls in cafeteria area- Clean
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 19, 2022: 4 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.