Honeygrow

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

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Checks marked passed

• ✓Cooling (P)critical
  Inspector note: Cooked chicken on rolling rack @ 81F. Cooling process should start when product reaches 135F after cook step. Chicken prepared less than an hour prior placed into refrigeration to cool by increasing surface area. Corrected on site.
  code 590.003/3-501.14-P*** · critical food-safety factorstatus: Pass
• ✓Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
  Inspector note: Provide consumer advsory on website menu for steak served undercooked.
  code 590.003/3-603.11-PF** · serious findingstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Wiping cloths in use at wok station not immersed in sanitizer. COS.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓flagged at inspection
  Inspector note: Menus lacking required allergen statement. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards.
  code L1status: Pass

What changed since the previous inspection?

Compared with Fail on March 30, 2023: 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.