Karen Market

• official resultPass
• resultPass
• inspection typeRetail Food
• 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: Packages with dry and salted fish placed in ambient temperature (65F). Packages write keep refrigerated. PIC stated they had just been received and moved them to refrigerating unit. Maintain at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Sanitizing Solutions Testing Devices (Pf)
  Inspector note: No sanitizer test kit on site. Provide.
  code 590.004/4-302.14-PF** · serious findingstatus: Pass
• ✓Using a Handwashing Sink-Operation and Maintenance (Pf)
  Inspector note: Handsink used to store soiled utensils/equipment. Discontinue. Use for hand washing only.
  code 590.005/5-205.11-PF** · serious findingstatus: Pass
• ✓Food Storage-Preventing Contamination from the Premises (C)
  Inspector note: Boxes with food items stored on the floor at retail area. Elevate properly.
  code 590.003/3-305.11-C* · lower-severity findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Several interior of refrigerating units soiled. Clean all properly.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 29, 2021: 5 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.