✓

Green Express

May 30, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeRetail Food
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
Non-Food Contact Surfaces

Inspector note: Remove Cardboard from all shelving
code 15-4-202.16* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide thermometers for all refrigerators without a thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on May 22, 2008: 5 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.