Hsin Hsin

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: The partially cooked chicken for the lunch specials must be stored hot after cooking at140' F or above. The chicken was stored in a strainer at 100' F on the counter at the time of the inspection. An option would be to chill it and store it cold after cooling at 41 degrees F or below. When the inspector returns for the re-inspection staff should explain how they intend to properly store the partially cooked chicken.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Do not store the trash can in front of the kitchen hand sink.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 4, 2008: 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.