Great Chef

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

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Several cases of raw pork left out at 49F while being prepped / Discussed preparing 1 case at a time while leaving the rest in the walk in / Pork returned to walk in / Provide proper cold holding temperatures. Fried shrimp 67F Fried chicken 55F Spareribs 49F / All items sitting out during the lunch rush / Discussed keeping only enough for 1-2 orders at a time during the lunch rush. The steam table is also available to hot hold the items as well. / Provide proper cold holding temperatures.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 9, 2019: 1 previous finding 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.