Eastern Standard

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked items at service stations over 41F: chicken 65F sweet potato 77F mushrooms 65F. All cooked in the past two hours- moved to trays and walk-in refrigerator. Ensure all prepped items are cooled tom 41F prior to placing into service.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Conformance with Approved Procedures (P)critical
  Inspector note: Cooked duck and raw salmon in reduced oxygen packaging. HACCP plan for raw meats only. Retrain staff to only seal raw meats not fish or cooked foods.
  code 590.008/8-103.12-P*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 24, 2025: 2 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.