✓
Iron Wok (Unit F-3)
December 20, 2018 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Cooked chicken wings 100F Cooked chicken fingers 110F for 30 minutes per PIC.maintain hot holding 140F or above. PIC to remove & re-heat to proper temperature.
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Cold HoldingcriticalInspector note: Cooked chicken 76F Cooked beef 96F for 60 min in open top cook line unit per PIC.Maintain cold hold 41F or below. PIC to remove to properly cool/hold 41F or below. Reviewed proper cooling/cold holding methods with the PIC.
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Inadequate Facilities/Cooling MethodsInspector note: Improper cooling methods observed at cook line open top unit regarding cooked beef & chicken.Properly cool cooked items from 140-70F in 2 hours/70-41F in 4 hours. Discussed cooling methods with PIC Discussed with PIC that open top unit is for holding cold items 41F or below. PIC correcting
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Improper Maintenance of FloorsInspector note: Remove/replace several glue trap with dead insects-Kitchen/storage
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hood filters above wok station observed with built up soils & grease.Clean to remove soils.
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Inadequate LightingInspector note: Light bulb above wok station burnt out.Replace
What changed since the previous inspection?
Compared with Fail on December 13, 2018: 6 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.