Just Salad

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked chicken hot holding at 120F. PIC removed and reheated to temp of 144F. Advised to retrain staff on proper hot holding protocol. Cooked shrimp hot holding at 112F. PIC removed and replaced with product at 138F. Monitor temp of all products placed in steam table.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 19, 2024: 1 previous finding 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.