East @ West

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings16
• critical findings3

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: chicken 127 degrees beef patty 135 degrees-provide hot holding temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Separation Segregation Cross Contaminationcritical
  Inspector note: walk in/provide proper storage of all raw foods
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: 3 bay/provide institutional sanitizer and proper training on how to use 3 bay sink
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: properly sanitize all knives
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Food Container Labels
  Inspector note: properly label all bulk bins
  code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
• ⚠️Food Protection
  Inspector note: store all food and juice products 6 inches off floor properly store all food products hot in steamtable not on top or on counter
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Food Contact Surfaces Design
  Inspector note: repair plexiglass to hot holding case
  code 14-4-202.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: defrost reach in freezer
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: 3 bay/provide 3 drain plugs
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: provide thermometers to all reach in units
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: 3 bay/provide proper test kit
  code 17-4-302.14* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: properly store all wiping cloths in a sanitizing solution
  code 21-3-304.14* · lower-severity findingstatus: Fail
• ⚠️Clean Equipment & Utensils Storage
  Inspector note: bulk food bins/provide proper scoop with handle resurface worn white cutting board
  code 24-4-903.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: restroom/provide refill of paper towels and covered waste receptacle front handsink/provide liquid soap and paper towels
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• ⚠️Rooms and Equipment Vented
  Inspector note: restroom/provide vent
  code 39-6-304.11* · lower-severity findingstatus: Fail
• ⚠️Premises Maintained
  Inspector note: clean/organize mop sink area
  code 42-6-501.113/.114* · lower-severity findingstatus: Fail

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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.