✓

Great Chef

August 9, 2017 · Pass

😇clean

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

✓ No failed findings were recorded; 3 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Fried Chicken 72F Pork 70F Fried Shrimp 71F left at room temperature at the cooking line. PIC put it back in the walk-in and stated they have been out for an hour. Maintain PHFs at 40F or below retrieve in small amount as needed to the cooking line and maintain under temperture control.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Three Bay Sink registering less than 50ppm chlorine. Maintain between 50-100ppm.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Retrain staff with regard to cold holding and proper warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 2, 2017: 3 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.