Cooked?✓
Cgk Newbury
May 12, 2026 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 10 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: Chicken at 45F shredded lettuce 51F purple cabbage coleslaw 52F had been moved from the walk-in refrigerator at or around 10:00am per the person in charge; the person in charge had staff move the elevated temperature foods to the walk-in refrigerator to cool properly to 41F and changed the foods out for foods in the walk-in that were already at 41F; hold TCS foods at 41F and below. There is sufficent cold holding in the kitchen to store the TCS foods from the broken unit in other units.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: At the three compartment sink quats tested at 0ppm from the mixer and at prepared sanitizer buckets after swapping to a new bullk container of quats still tested at 0ppm; the person in charge placed a phone call to have the unit serviced while the Health Inspector was on site and the Health Inspector guided the person in charge to prepare sanitizer buckets using a cholorine solution that tested at 100ppm until the auto-mixer for the quats is fixed and because the restaurant does not have quats test strips this is why cholrine is being used; chemical sanitizer solutions should be at manafacturer's suggested ppm.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: Per discussion with the person in charge there is no procedures to clean up a vomit and diarrhea event; provide.
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Sanitizing Solutions Testing Devices (Pf)Inspector note: The restaurant uses quats for sanitizing at the three compartment sink and in red sanitizer buckets but does not have a test device for quats only chlorine and pH; provide proper testing device for sanitizers used at the restaurant.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed mixing spoons stored in 67F water in a metal cup; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water. There are ice cream scoops stored in a warm dip well but after an hour and a half the water was 117F; repair or replace the hot well or store utensils as perscribed above.
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Miscellaneous Sources of Contamination (C)Inspector note: The mop sink on the first floor is not enclosed and poses a contamination risk; provide an enclosed mop sink.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: The gasket at the double door french fry freezer next to the mop sink is torn; repair or replace. There are multiple chef drawers at the cook line that do not properly close; repair or replace so they close properly to keep foods at safe temperatures.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: The underside of the passes are heavily encrusted in grease and soils the interior of the deep fat fryer cabinets are heavily soiled with grease and soils; clean and sanitize of soils.
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Handwashing Signage (C)Inspector note: There is no handwashing signage in any of the bathrooms; provide.
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flagged at inspectionInspector note: Post allergy awareness poster in back of house for staff Provide and post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
What changed since the previous inspection?
Compared with Fail on May 5, 2026: 10 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.