✓

Master Wok

February 13, 2013 · Pass

😇clean

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

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

Food Contact Surfaces Cleancritical

Inspector note: The concentration of chlorine sanitizer within the three-basin sink had dropped over the lunch service from 50 ppm to 25 ppm. The basin was drained and properly calibrated. Chlorine test strips were present. Routinely monitor the chlorine concentration to verify proper calibration throughout the day.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Staff were observed to have been preparing vegetables on a small food preparation surface adjacent to another table where raw chicken preparation was underway. To reduce the potential for cross contamination vegetable preparation should be completed first. Chicken and other protein preparation should be completed after.
code 08-3-305-307.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 29, 2013: 2 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.