✓

University House Of Pizza

April 24, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 15 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Sliced turkey and ham 45F in sandwich unit.Maintain at or below 45F.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Times as a Public Health Controlcritical

Inspector note: Vegetable pizza 67F chicken pizza 77F. Certified manager stated using time as a public health control.Discontinue leaving potential hazardous food at room temperature without an approved variance.
code 03-3-501.19*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: Pieces of raw chicken on top of raw hamburgers.Store properly to avoid cross contamination.See handout.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Prevention of Contamination from Handscritical

Inspector note: Observed employee handling meatball sub with bare hands. PIC discarded sub.
code 12-3--301.11*** · critical food-safety factorstatus: Pass
Number Convenientcritical

Inspector note: No hand wash station convinient and accessible to cook line front service prep back dough prep and basement prep. Provide.
code 31-5-203.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC must review food safety training monitor hygenic practices proper holding temperatures and frequency of cleaning. Discontinue storing pizza at room temperature without written procedures approved by BISD for time as public health control.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Dough hook (ball) and food slicer have dried food soils. Clean with proper frequency as reviewed.
code 22-4-601/602.11** · serious findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: PIC without a hair restaint. Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Remove foil pans and cups from bulk food containers.Provide handled scoops to dispense. Replace woven baskets used to store pans. Provide commercial grade storage equipment.
code 14-4-202.11* · lower-severity findingstatus: Pass
Three Compartment Sink

Inspector note: No drain board or storage equipment for soiled service ware. Provide.
code 16-4-301.12* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean interior cabinet of fryers and breading station. Clean refrigerator doors food prep counters and shelves to remove food soils on the cook line.Clean interior compressor fan cover and shelving of Walk-In Refrigerator to remove dust and rust. Resurface if unable to remove rust.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: The rinse hose extending into the sink.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: The floors below the cook line under the 3 bay sink and in basement walk-in refrigerator soiled. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walls behind cook line equipment with grease and soil. Walls in walk-in with rust spots. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: Replace worn broom.
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 16, 2014: 15 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.