Cooked?✕
Cgk Newbury
August 3, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings4
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: At the cookline per discussion with the staff all the cold holding units stopped working sometime yesterday and they have been using ice to keep TCS foods cold. Hamburger 60F raw chicken tender 62F vegetarian burger 60F parmesean cheese 72F. TCS foods were removed from the cookline and placed into the walk-in refrigerator and foods from the walk-in replaced the removed foods and bus buckets filled with ice are being used to keep foods cooled temporarily until the mechanical cold holdings units are fixed. Hold cold TCS foods at or below 41F. Per discussion with the manager all three units are tied to the same compressor outside the building which stopped working which is why all cold holding units at the cookline are not working. The person in charge was alerted to contact a repair person for emergency repair work of the cold holding units. If required offer a limited menu based on what is able to be cold held temporarily using ice.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: At the chemical warewashing machine tested 0ppm; the in-use sanitzier container was empty and was swapped for a new bottle but still tested at 0ppm after multiple attempts. Repair or replace the chemical warewashing machine so that chemical sanitizer solution is at recommended ppm. The three compartment sink was set up and tested at 300ppm quats after the observation and an emergency service call was placed to have the chemical warewashing machine repaired today.
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Handwashing Sinks Installation (Pf)Inspector note: At the bar handwashing sink the water did not exceed 80F after more than a minute; one of the faucet handles does not appear to be working; repair or replace the faucet so that it dispenses hot water at least 100F. There is no other handwashing sink at the bar and the closest working handwashing sink is through doors in the kitchen.
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In-Use Utensils Between-Use Storage (C)Inspector note: At the bar ice cream scoop spoons observed kept in 80F stagnant water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
What changed since the previous inspection?
Compared with Pass on May 12, 2026: 4 findings appeared for the first time.
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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.