✓

Boloco

November 26, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Beef = 100 degrees Pork 120 degrees provide proper hot holding temperatures Products should be held at 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Good Hygienic Practicescritical

Inspector note: Employees should not be chewing gum while on the hot line Provide hair restraints for all workers
code 12-2-401.11-.12*** · critical food-safety factorstatus: Pass
Non-Food Contact Surfaces

Inspector note: Replace cracked red wiping cloth bucket
code 15-4-202.16* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Provide proper storage of wiping cloths.
code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 19, 2008: 4 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.