Equis Pica Pollo

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked chicken tenders/wings in steam table at between 106-109F. Discontinue and ensure all TCs foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Miscellaneous Sources of Contamination (C)
  Inspector note: Soiled butter knives observed being stored on the same magnetic hold with clean knives. Discontinue and store all knives in a clean and protected manner.
  code 590.003/3-307.11-C* · lower-severity findingstatus: Pass
• ✓Sponges Use Limitation (C)
  Inspector note: Sponges being used at the 3 bay sink. Discontinue use.
  code 590.004/4-101.16-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 17, 2026: 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.