Suffolk University Law School

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

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Checks marked passed

• ✓Labeling of Ingredientscritical
  Inspector note: Provide ingredient labels for all prepared items.
  code 01-3-602.11 B2*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: The refrigerator next to the grill is running warm ham; 47F roast beef 47F and mayonaise 50F. Provide proper cold holding of 41F or below. (all items discarded)
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: The slicer is soiled with buildup. Clean
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: Paper towel dispenser at the front handsink is broken. Repair.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 15, 2013: 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.