King Do

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Salmon and shrip dish 117F and Fish in sauce dish 116F. PIC removed and will reheat to 165F and hot hold to 135F or higher. PIC turned the hot holding unit up.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Food Labels (Pf)
  Inspector note: PIC will need to provide labels for deserts at front counter grab and go. Not all had them.
  code 590.003/3-602.11-PF** · serious findingstatus: Fail
• ⚠️Nonfood-Contact Surfaces (C)
  Inspector note: Clean green wire shelf in kitchen that holds clean equipment as discussed. Monitor Remove all card board on shelves and carts used to transport food. Must be a cleanable and durable surface.
  code 590.004/4-202.16-C* · lower-severity findingstatus: Fail
• ⚠️Ventilation Hood Systems Filters (C)
  Inspector note: Hood filters on cooking line soiled. Clean to remove. Hood sticker is due the end of the month. Provide a date or have hood cleaned before re-inspection.
  code 590.004/4-202.18-C* · lower-severity findingstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: Clean floor under cooking equipment in kitchen and under dishwasher. Soiled
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 6, 2022: 5 findings appeared for the first time.

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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.