Huong Que Vietnamese Restaurant

• 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: Baby bean sprouts/garlic and oil mixture observed being left out at room temperature of between 49-61F. Discontinue and ensure all TCS foods are being maintained at below 41F. TCS foods were removed at the time of the inspection and placed back under refrigeration.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Sponges Use Limitation (C)
  Inspector note: Sponges being used in the 3 bay sink. Discontinue use.
  code 590.004/4-101.16-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 19, 2023: 3 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.