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Suffolk Univ. Somerset Cafe

September 8, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings9
critical findings5

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Failed findings

Labeling of Ingredientscritical

Inspector note: ingredient labeling - desserts
code 01-3-602.11 B2*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: chix fingers 110f pollack 107F KEEP HOT FOODS ABOVE 140F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: chix salad 48F tuna 53F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: employee handled trash then food without changing glove or washing hands
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

code 20-4-703.11*** · critical food-safety factorstatus: Fail
Clean Cloths Hair Restraint

Inspector note: food handlers
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: dirty wiping cloths stored oln cutting board - store clean in sanitizer
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: HANDSINK MISSING SOAP - PROVIDE
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: clean floor in dry storage
code 36-6-201.11* · lower-severity findingstatus: Fail

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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.