✓

Honeygrow

August 1, 2019 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Cooked chicken 51F at serving line spicy garlic sauce 53F. Maintain cold holding temperatures at below 41F. COS.
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
(A )Cooling Methods (Pf)

Inspector note: Establishment lacking adequate means to cool products. PIC stated establishment has ice paddles however lacks a freezer to hold them in. Observed cooked chicken prepared same day at 51F sauces at cookline elevated temperatures. Cool prepared foods properly using indirect contact with ice. A blast chiller is recommended although is not a requirement. COS
code 590.003/3-501.15-PF** · serious findingstatus: Pass
Time as a Public Health Control ( Pf)

Inspector note: Establishment leaving prepared bottles of sauces in squeeze bottles out at the line without temperature control. Discontinue and submit TPHC procedures to the health division. Cold hold product until approved. COS.
code 590.003(D)/3-501.19-PF** · serious findingstatus: Pass
Wiping Cloths Use Limitation (C)

Inspector note: Store wiping cloths off the floor. COS.
code 590.003/3-304.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 25, 2019: 4 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.