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Great Wok

April 28, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings8
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: chicken fingers.....80 Degrees F. Keep chicken fingers at 140 F or higher or at 41 F or below.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: discontinue blocking hand sink in the kitdchen.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: discontinue using cloths to cover food items. Keep all food supplies 6 inches off the floor. Do not store food on the floor.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: replace worn and stained cutting boards.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: provide test kit for measuring the sanitizer strength.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: keep all wiping cloths in a sanitizing solution.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean exterior of all bulk food containers.. Clean shelving inside walk in cooler and freezer. Clean all cooking equipment. Clean all counter tops and shelves in the kitchen.
code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: clean floor under the rib cooker
code 36-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 6, 2015: 8 findings appeared for the first time.

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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.