✓

Eastern Standard

May 2, 2025 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Conformance with Approved Procedures (P)critical

Inspector note: Commercially prepared ham in reduced oxygen packaging. Pickled cabbage in reduced oxygen packaging. Variance is only for two day marination process. Discontinue packaging ham and any other cooked foods.
code 590.008/8-103.12-P*** · critical food-safety factorstatus: Pass
System Maintained in Good Repair (C)

Inspector note: Hand sink faucet at Garde Manger is loose. Secure to prevent leaks.
code 590.005/5-205.15-C* · lower-severity findingstatus: Pass
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector note: Hood stickers are expired. Provide cleaning date.
code 590.006/6-501.14-C* · lower-severity findingstatus: Pass
When a HACCP Plan is Required (C)

Inspector note: Cured sausage being made in-house with Prague powder. Submit recipe and process to Health Department for approval. Variance and HACCP plan required. Discontinue curing sausage. Pickled vegetables held past 7 days. Discard pickles older than 7 days. Pickling for flavor under 7 days or submit a challenge study through licenses food laboratory for recipe approval for extended shelf life.
code 590.008/8-201.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 25, 2025: 4 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.