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Craft Food Halls

August 19, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Reheating for Hot Holding (P)critical

Inspector note: Chicken mash potato and sorghum holding at 100F. Reheated to 170F. Review and standardize reheating for hot holding to ensure cooked foods are reheated to 165F.
code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical

Inspector note: Bar dish machine out of sanitizer. No sanitizer on site. Use kitchen dish machine for all glassware washing.
code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
Handwashing Cleanser Availability (Pf)

Inspector note: Cookline hand sink out of soap. Ensure all hand sinks have soap and towels at all times.
code 590.006/6-301.11-PF** · serious findingstatus: Fail
Hand Drying Provision (Pf)

Inspector note: Hand sink at warewashing out of towels. Ensure all hand sinks have soap and towels at all times.
code 590.006/6-301.12-PF** · serious findingstatus: Fail
Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector note: Corner tiles next to back door broken and missing. Repair as needed.
code 590.006/6-501.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 7, 2025: 5 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.