✓

Boston Chops

October 5, 2021 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 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: Caramelized onions at 80F at cook line. Reheated to 165F. Ensure caramelized onions at risk for c. botulinum are properly stored either cold below 41F or hot above 135F. Corrected on site.
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
(A )Cooling Methods (Pf)

Inspector note: Containers of soba noodles at 80F and linguini at 68F in plastic containers with tight lids. Staff stated noodles had been cooked and rinsed under cold water within the hour. Removed from containers and spread out in hotel pan. Soba down to 68F within 15 minutes.
code 590.003/3-501.15-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on September 28, 2021: 2 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.