Green Express

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings5
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Provide proper temperature of chicken while hot holding.Chicken at 130 degrees in steam table
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Location Accessiblecritical
  Inspector note: Use hand sink for hand washing only - do mot use sinh for dumping ice into it
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Remove Cardboard from all shelving
  code 15-4-202.16* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: Provide thermometers for all refrigerators without a thermometer
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Clean Sanitize
  Inspector note: Provide proper storage of wiping cloths Keep in solution when not in use
  code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 7, 2008: 5 findings appeared for the first time.

Browse this restaurant's inspections

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.