✓

Bbq Chicken

January 27, 2026 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Fried chicken for hot holding placed on top of the hot holdinf container registered 104F. PIC stated they have been out for 1 hour and placed them for immidiate re-heating at 165F. Mantain at 135F or above.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector note: Can opener knife with encrusted food debris. Clean to remove and sanitize.
code 590.004/4-601.11-PF** · serious findingstatus: Pass
Handwashing Cleanser Availability (Pf)

Inspector note: Handsink in toilet at lower level without soap. Provide.
code 590.006/6-301.11-PF** · serious findingstatus: Pass
Hand Drying Provision (Pf)

Inspector note: Handsink near warewashing area without paper towel. Provide.
code 590.006/6-301.12-PF** · serious findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Wiping cloths stoed wet on counters.Store properly in sanitizer solution.
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 13, 2026: 5 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.