Master Wok

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings1

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Chicken sitting out 54F Raw shell eggs in stand up reach in 55F / Provide proper cold holding temperatures.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Stand up reach in 50F / Service call has been made. Do not store Potentially Hazardous Foods in unit until repair is made and temperatures are properly operating at 41F or below.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Non-Food Contact Surfaces
  Inspector note: Grease trap with visible grease build up and rust / Clean and repaint.
  code 15-4-202.16* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on February 13, 2014: 2 findings appeared for the first time. 1 finding recurred. 19 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.