✓

Great Barbecu Inc.

October 26, 2012 · Pass

😇clean

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

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

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Checks marked passed

Hot Holdingcritical

Inspector note: A variance was issued to utilize time as a public health control for the duck pork and chicken. However the intestine and other cooked products within the warming table must be maintained at 140 F or above. The intestine and a chicken product were at 90 to 130 F.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Non-Food Contact Surfaces

Inspector note: Repair the hot holding equipment so that it maintains proper food temperatures.
code 15-4-202.16* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 4, 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.