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University Club Of Boston

July 13, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: 3 door reach in at cookline running in the 50's. Cheese at 54F and Turkey sandwich at 55F. Brought out from walk-in at 8am. All food returned to the walk in and will be kept there until unit is repaired. Repair unit to ensure that it is running at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Food Thermometers Provided

Inspector note: Reach in at Salad station missing thermometer provide.
code 05-4-302.12* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: Wash cycle temperature gauge not registering repair gauge to ensure wash cycle is running at 150F.
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walls behind equipment on cook line with built up grease and soils clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 24, 2010: 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.