Cooked?

Amrhein's

October 20, 2011 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeEating & Drinking
  • failed findings0
  • critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

  • Hot Holdingcritical
    Inspector note: Chicken sitting on rolling rack at 100f ensure prope hot hold of 140f or above
    code 03-3-501.16*** · critical food-safety factorstatus: Pass
  • Cold Holdingcritical
    Inspector note: homemade garlic and oil at 50f ensure proper cold hold of 41f or below
    code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
  • Separation Segregation Cross Contaminationcritical
    Inspector note: raw chicken sitting above raw meats store raw chicken below raw meats
    code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
  • Number Convenientcritical
    Inspector note: hand sink at cooking line missing replace
    code 31-5-203.11*** · critical food-safety factorstatus: Pass
  • Food Contact Surfaces Clean
    Inspector note: 1) cutting boards throughout kitchen with heavy soils clean to remove or replace 2) interior of ice machine with mold-like build up clean to remove
    code 22-4-601/602.11** · serious findingstatus: Pass
  • PHF's Properly Thawed
    Inspector note: shrimp sitting in bucket on counter thaw properly
    code 06-3-501.13* · lower-severity findingstatus: Pass
  • premises not properly maintained or cleaned
    Official wording: Improper Maintenance of Walls/Ceilings
    Inspector note: hood vents with carbon build up clean to remove
    code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 13, 2011: 7 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.

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