✓
Harvard Gardens
October 9, 2025 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
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When to Wash (P)criticalInspector note: Food workers leaving the cookline and returning without first washing hands food employee donning new gloves without first washing hands. Retrain staff.
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(A) Gloves Use Limitation (P)criticalInspector note: Food employee touched raw ground beef with gloved hand then returned to work. Instructed food worker to discard gloves wash hands don new gloves. COS.
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Parasite Destruction (P)criticalInspector note: Provide parasite destruction for applicable tuna species.
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Cooling (P)criticalInspector note: Cheese sauce 100F in deep plastic container cooked chicken 90F on cooling rack products outside of temperature conrtol. Foods made within the hour placed onto indirect ice to cool under refrigration. Re train staff on proper cooling methods.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: Priority violations cited on inspection report. Provide active managerial control.
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Variance Requirement (Pf)Inspector note: Establishment is acidifying rice for sushi and holding it at 112F. Discontinue process until HACCP plan variance application submitted to isdhealth@boston.gov and approved. Rice made withing the hour reheated to above 165F prior to service.
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When a HACCP Plan is Required (C)Inspector note: Submit HACCP plan for sushi rice with variance application to isdhealth@boston.gov
What changed since the previous inspection?
Compared with Fail on October 2, 2025: 7 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.