East @ West

• official resultAdministrative record filed
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings0

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Failed findings

• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: restroom/provide covered waste receptacle
  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

Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: properly sanitize all knives
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Food Container Labels
  Inspector note: properly label all bulk bins
  code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
• ✓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: Pass
• ✓Food Contact Surfaces Design
  Inspector note: repair plexiglass to hot holding case
  code 14-4-202.11* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: defrost reach in freezer
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Dishwashng Facilities
  Inspector note: 3 bay/provide 3 drain plugs
  code 16-4-501.11/.15* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: provide thermometers to all reach in units
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: 3 bay/provide proper test kit
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: properly store all wiping cloths in a sanitizing solution
  code 21-3-304.14* · lower-severity findingstatus: Pass
• ✓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: Pass
• ✓Premises Maintained
  Inspector note: clean/organize mop sink area
  code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 4, 2008: 2 findings recurred. 14 previous findings did not recur.

Browse this restaurant's inspections

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.