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May 18, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Conformance w/ Approved Procedurescritical

Inspector note: ROP and Sous Vide done on site discontinue until a proper HACCP plan has been approved.
code M-8-103.12*** · critical food-safety factorstatus: Pass
Reduced Oxygen Packaging

Inspector note: ROP and Sous Vide done on site raw salmon raw chicken and raw vegetables were voluntarily disposed of per management and exec. chef. Will cease any and all ROP procedures until a variance has been obtained from the Health Dept.
code M-3-502.11-.12** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 16, 2012: 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.