Cooked?✓
Boston Chops Downtown
October 29, 2025 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 4 code checks were marked passed.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: TCS items in the cold rails and inside the reach in units where the expo station is are all elevated 55F-62F staff placed items in the cold holding unit around 5pm. The external readout on the unit says 40F but an internal thermomter was reading 60F. The person in charge voluntarily discarded all the elevated TCS items and placed an emergency call to their repair company; and the staff will be utilizing the walk in cooler to retrieve items until the cold holding unit is fixed. The only items that were at 41F or below were the shelled oysters and the cooked shrimp. At the saute station minced shallots and garlic were being held at ambient without any ice or active cold holding at 66-80F; the person in charge voluntairly discarded the shallots and garlic and produced a hotel pan with ice to hold the TCS items properly. Hold cold TCS items at 41F or below.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: At the saute station mac and cheese sauce was 80F held in a hotel pan on top of the stovetop and had been out of the walk in refigerator since 5pm. The person in charge voluntairly discarded the cheese sauce. Hold hot TCS items at 135F or above.
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Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Inspector note: At the high temperature warewashing machine in the barrel room the temperature at the plate using the location's irreversible thermometer did not go above 149F after four attempts. The person in charge placed a call to get the unit repaired and the staff in the barrel room will utilize a different location's warewashing machine. All other high temperature dish machines were observed working properly.
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Throughout the kitchen there are in use squeeze bottles without name labels; provide name labels for items removed from bulk packaging and placed into new containers.
What changed since the previous inspection?
Compared with Fail on October 21, 2025: 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.