Spangler Student Center

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Spicy tuna mix at sushi station at 56F. Made within past hour. Moved to refrigerator to complete cooling. Cool all foods to 41F prior to placing into service.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Preventing Contamination from Hands (P)critical
  Inspector note: Cook observed slicing radishes for salad without gloves. Radishes discarded. Ensure all food handlers wear gloves handling ready to eat foods.
  code 590.003(C)/3-301.11-P*** · critical food-safety factorstatus: Pass
• ✓Thawing (C)
  Inspector note: Reduced oxygen packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing per package instructions.
  code 590.003/3-501.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 30, 2025: 3 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.