Great Chef

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chicken 60F Beef 50F / Owner cooks food cools it to 80F at room temperature and then moves to top reach in for service / Discontinue. Discussed cooling in the walk in or in the low boy to help cool properly as the top reach in is open most of the time / Provide 41F or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chicken wings out on line 109F / hold at 135F or above or cool down and cold hold
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 27, 2023: 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.