Honeygrow

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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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: Red curry sauce at cookline 45F. Maintain at below 41F. COS. Provide further documentation regarding whether or not sauces commercially prepared and bagged are shelf stable or TCS foods and if they require refrigeration after opening or not. Shrimp portions in walkin cooler 71F. Maintain at below 41F. COS.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Surface Characteristics-Indoor Areas (C)
  Inspector note: Ceiling tile outside walkin cooler missing. Replace.
  code 590.006/6-101.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 28, 2020: 2 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.