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Cgk Newbury

August 13, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings1
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: 8-13-2026 Upon reinspection repairs to the cold holding units have been completed but the technician is returning on 8-14-2026 and they advised the restaurant to keep using the containers of ice to maintain cold holding of TCS foods until at least when the technician returns on 8-14-2026 to ensure the system is working properly. Restaurant is maintaining temperature logs where cold TCS foods are checked and temperatures are logged every two hours until mechanical refrigeration is fixed.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail

Checks marked passed

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector 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.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
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.
code 590.005/5-202.12-PF** · serious findingstatus: Pass
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.
code 590.003/3-304.12-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 3, 2026: 1 finding recurred. 3 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.