Cooked?✓
Great Wok
February 6, 2015 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 9 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: White Rice......70 F. Provide proper hot holding temperature of 140 degrees F or cold holding temperature of 41 degrees F or below
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Food ProtectionInspector note: keep 50 lb. bag of onions at least 6 inches off the floor. Do not use dirty cloths to cover broccoli and other food items.
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Food Contact Surfaces DesignInspector note: provide scoop with a handle for dispensing bulk food items. At the hot line replace worn cutting boards with stains and deep grooves.
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Equipment ThermometersInspector note: Provide thermometers for all refrigerators without one.
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Test Kit ProvidedInspector note: Provide test kit for measuring the sanitizer at the 3 bay sink.
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Wiping Cloths Clean Sanitize
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Non-Food Contact Surfaces CleanInspector note: clean exterior of ALL bulk food containers. Provide interior and exterior of 2 door true reach in. Unit is not used as a refrigerator. Clean interior and the exterior of the microwave oven.
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Floors Designed Constructed InstalledInspector note: keep all supplies 6 inches off the floor.
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Walls/Ceilings Designed Constructed InstalledInspector note: replace stained ceiling tiles on ceiling in the kitchen. Clean hood above the hot line. Remove grease/oil buildup.
What changed since the previous inspection?
Compared with Fail on January 23, 2015: 9 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.