✓

The University Of Massachusetts Club

September 30, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Sliced turkey at top of prep refridge at 49F.Tuna at 50F chicken salad at 50F.Cooked rice at 49F and cheese at 46F.Please understand that tops of the units tend to stay open when busy so less product up top will help assist staff in achieving required temperatures.Keep back up underneath and just refill when needed.Production times will need to be looked at to see if adequate time to chill product down to 41F is available.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Dishwasher observed going from soiled side of machine where items were cleaned loaded into racks right to clean/sanitized side of machine and grabbing items without any handwashing.Please stress the importance of proper and frequent handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 22, 2011: 2 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.